Turkey & Lentil Meatballs in Tomato Sauce

• 500 gturkey mince
• 150 gcooked Puy or green lentils
• 1egg
• 2garlic cloves, minced
• 30 gfresh breadcrumbs
• salt and black pepper
• 1 tspdried oregano
• 1 tspsmoked paprika
• 30 gparmesan, grated
• 3garlic cloves, minced
• 2 x 400gtins chopped tomatoes
• 1large onion, finely diced
• ½ tspchilli flakes
• 2 tbspolive oil
• 2carrots, finely diced
• 100 mlwater
• 10 gbasil leaves (optional)

Method

1. 1Mix the turkey mince, lentils, egg, breadcrumbs, the 2 garlic cloves, oregano, smoked paprika, and parmesan in a large bowl. Season generously with salt and black pepper; turkey is lean and needs it. Roll into 20 walnut-sized balls and chill for 10 minutes if you have time; cold meatballs hold their shape when they hit the pan.
2. 2Heat 1 tablespoon of olive oil in a large, wide stainless or cast-iron pan over medium-high heat. Brown the meatballs in two batches for 3–4 minutes, turning, until deeply golden all over. Don't crowd the pan; all at once and water comes out, the temperature drops, and you've stewed them instead of building a crust. They won't be cooked through yet; that comes later. Remove to a plate.
3. 3Add the remaining oil to the pan. Cook the onion and diced carrots for 7–8 minutes until softened, then add the 3 garlic cloves and chilli flakes and cook for 30–60 seconds until fragrant.
4. 4Tip in the chopped tomatoes. Pour in the water and scrape the browned bits from the base with your spoon. Season with salt and pepper and bring to a steady simmer.
5. 5Return the meatballs to the pan, nestling them into the sauce. Cover and cook over low heat for 20 minutes, turning them once halfway, until the meatballs are cooked through and the sauce has thickened and gone glossy.
6. 6A good pinch more salt usually wakes the tomatoes up.
7. 7Spoon the meatballs and sauce into shallow bowls and add the optional basil leaves if using.

Per serving

kcal

467

protein

37.4g

fibre

8.1g

carbs

32.5g

fat

21.1g