Turkey and Courgette Meatballs with Tomato Sauce

Ingredients

• 500g turkey mince
• 1 egg, beaten
• 40g dried breadcrumbs
• 1 large courgette, coarsely grated
• 3 garlic cloves, 2 finely grated, 1 thinly sliced
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 40g Parmesan, finely grated, plus extra to serve
• 400g cherry tomatoes, halved
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 large red onion, finely diced
• 1 tsp dried oregano
• 3 tbsp olive oil
• extra virgin olive oil, to drizzle, to serve
• 320g spaghetti or rigatoni, cooked to packet instructions, to serve
• Parmesan, finely grated, to serve
• 1 lemon, cut into wedges, to serve
• fresh basil leaves, torn, to serve
• Crusty bread, to serve
• Green salad, to serve

Method

1. Preheat the oven to 220°C/200°C fan. Wrap the grated courgette in a clean tea towel and squeeze firmly over the sink to remove as much moisture as possible.
2. Put the turkey mince, squeezed courgette, cooked red lentils, 2 grated garlic cloves, Parmesan, oregano, chilli flakes, beaten egg and breadcrumbs into a large bowl. Season well and mix until just combined — don't overwork it.
3. Roll the mixture into 20 evenly sized balls, roughly the size of a golf ball, and place on a lightly oiled baking tray.
4. Bake the meatballs for 12–14 minutes until golden on the outside and cooked through with no pink remaining.
5. Meanwhile, heat 3 tbsp olive oil in a wide, deep frying pan over a medium heat. Add the red onion and grated carrot and cook for 7–8 minutes, stirring now and then, until softened and just turning golden at the edges.
6. Add the sliced garlic and tomato purée and stir for 1 minute until fragrant.
7. Tip in the cherry tomatoes, tinned tomatoes and dried oregano. Season well and simmer for 10–12 minutes until the sauce has thickened and the cherry tomatoes have collapsed into the base.
8. Cook the pasta in a large pan of well-salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
9. Nestle the baked meatballs into the tomato sauce and simmer together for 2–3 minutes until the meatballs are glossy and coated.
10. Toss the drained pasta through the sauce, adding a splash of pasta water to loosen if needed.
11. Divide between bowls and finish with torn fresh basil, a generous grating of Parmesan, a drizzle of extra virgin olive oil and a squeeze of fresh lemon.