Turkey and Sage Spaghetti Meatballs
Turkey and Sage Spaghetti Meatballs
For an even more nutritional bang, serve these meatballs with zoodles or quinoa.
Servings
Prep time
Cook time
Recipe
Ingredients
- Tomato sauce
- 1 tbsp olive oil, plus extra
- 1 onion, finely diced
- 2 cloves garlic, finely sliced
- Bunch basil, stalks finely chopped & leaves roughly torn
- 1kg ripe tomatoes, roughly chopped, or 2 × 400g tins chopped tomatoes
- 1 tbsp red-wine vinegar or balsamic vinegar
-
- Turkey & sage meatballs
- 1 small rasher short-cut bacon, finely diced
- 1 red onion, finely diced
- 1 clove garlic, crushed
- 1 cup baby spinach, finely chopped
- 1 large carrot, grated
- 500g turkey mince
- ½ cup almond meal (substitute with breadcrumbs for nut-free)
- 1 egg
- 2 tbsp chopped fresh sage, or 1 tbsp dried sage
- Good pinch sea salt & ground black pepper
Method
- Place saucepan on medium heat, add olive oil and onion, cook for 7 mins, or until soft and lightly golden.
- Stir in garlic and basil stalks for a few minutes, then add fresh or tinned tomatoes and vinegar.
- Season with a tiny pinch of salt and pepper, then continue to simmer for around 15–20 mins, stirring occasionally.
- Once cooked, remove from heat and stir in basil leaves (reserving a few to garnish).
- Meanwhile, place all meatball ingredients into bowl and combine.
- Roll mix into golfball-sized meatballs and set aside until ready to cook.
- To cook, place a little olive oil in large non-stick or cast-iron pan and heat over medium–high heat. Cook meatballs for about 5 mins or until brown, turning to cook on both sides.
- Once meatballs are almost cooked, pour over tomato sauce and let simmer for 5 mins or until meatballs are cooked firm.
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