Turkey meatballs in tomato & fennel sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 400g turkey mince
- 25g fresh white breadcrumbs
- 2 garlic clovescrushed
- 2 tbsp olive oil
- 1 onionchopped
- 1 carrotdiced
- 1 tsp fennel seeds
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 400g spaghetticooked, to serve
Nutrition: per serving
- kcal216
- fat8g
- saturates1g
- carbs12g
- sugars6g
- fibre2g
- protein26g
- salt0.46glow
Method
step 1
Put the mince in a mixing bowl with the breadcrumbs and half the garlic. Season and mix well to combine. Using your hands, shape the mixture into 12 balls, then chill for 10 mins.
step 2
Meanwhile, heat 1 tbsp oil in a pan. Add the onion, carrot and remaining garlic. Cook for 5-6 mins until softened. Add the fennel seeds and cook for a few secs. Tip in the tomatoes with half a can of water, then stir in the tomato purée. Season and simmer for 15 mins until thickened. Using an electric hand blender, whizz until roughly smooth.
step 3
Meanwhile, heat the remaining oil in a non-stick frying pan and fry the meatballs for 8-10 mins until cooked through. Transfer to the sauce and simmer until piping hot. Serve with spaghetti.
