Turkey & Vegetable Meatballs

Ingredients

• 500 g turkey mince
• 1 courgette, grated, excess moisture squeezed out
• 1 carrot, grated
• 50 g breadcrumbs
• 1 egg
• 2 cloves garlic, crushed
• 2 tsp dried oregano, divided
• 1 x 400g tin chopped tomatoes
• 1 tbsp olive oil
• 1 onion, finely chopped
• 15 g basil leaves, torn
• 1 lemon, zest and juice
• Fine salt and black pepper
• 200 g rocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds
• 10 g flat-leaf parsley, chopped

Method

1. Put the turkey mince, squeezed courgette, grated carrot, breadcrumbs, egg, garlic and 1 teaspoon of the oregano in a bowl. Season generously and mix only until the ingredients hold together; overworking lean turkey makes bouncy meatballs. Roll into 20 even balls.
2. Heat the oil in a wide frying pan over a medium-high heat. Brown the meatballs in two batches for 5 to 6 minutes, turning until they have a proper golden crust. Lift them onto a plate; the sauce will finish the centres.
3. Add the onion to the same pan with a pinch of salt and cook for 6 minutes, scraping up the browned bits as it softens. Pour in the chopped tomatoes and add the remaining oregano. Simmer for 5 minutes, until the raw tinned edge has gone.
4. Return the meatballs and any resting juices. Cover and simmer gently for 15 minutes, turning once, until the sauce clings and the centres reach 75°C for 30 seconds.
5. Taste the sauce, then add salt or black pepper if needed and scatter over the parsley before serving.