Turkey & carrot meatballs

Ingredients

• •  500g turkey thigh mince
• •  2 medium carrots, peeled and grated
• •  2 garlic cloves, crushed
• •  1 tsp sweet smoked paprika
• •  1 tsp dried oregano
• •  handful of fresh basil, shredded, plus extra to serve
• •  1 tbsp Napolina Olive Oil
• •  300g Napolina Spaghetti
• •  grated parmesan, to serve
• For the sauce
• •  1 tbsp Napolina Olive Oil
• •  1 onion, sliced
• •  1 garlic clove, crushed
• •  2 x 400g cans Napolina Chopped Tomatoes
• •  2 tbsp Napolina Balsamic Vinegar
• •  1 tbsp Napolina Tomato Purée

Method

1.  Heat the oven to 200C/180C fan/gas 6.

2.  Combine the turkey mince, carrots, garlic, paprika, oregano and most of the basil, and divide into 20 small balls. Place on a baking tray, drizzle with the oil and roast for 20 mins.

3.  While the meatballs are in the oven, make the sauce. Heat the Napolina Olive Oil in a large pan and cook the onion for 5 mins, until softened. Add the garlic and cook for another 2 mins. Stir in the Napolina Chopped Tomatoes, Napolina Balsamic Vinegar and Napolina Tomato Purée and bring to the boil. Let simmer for 10 mins.

4.  As the sauce cooks, boil the spaghetti until al dente following pack instructions, then drain.

5.  Once the meatballs are cooked, add to the sauce and stir to coat. Divide the Napolina Spaghetti between plates, top with meatballs and serve with fresh basil and a sprinkle of grated parmesan.