Turkey meatballs in tomato sauce with wholewheat spaghetti
You need
- 250 g turkey mince (half a 500 g pack; freeze the rest raw)
- 1 slice wholemeal bread
- 2 teaspoons dried mixed herbs
- 1 onion
- 1 carrot
- 2 cloves garlic
- 1 tin chopped tomatoes (400 g)
- 100 g wholewheat spaghetti
Method
- Crumble the bread into a bowl in small pieces. Add the mince, half the herbs and a pinch of salt and pepper. Mix with your hands and roll into 8 balls, a bit smaller than a golf ball.
- Heat 1 tablespoon of oil in a large pan over a medium-high heat. Brown the meatballs for 5 minutes, turning, until coloured all over. They do not need to be cooked through yet. Lift them onto a plate.
- In the same pan, cook the chopped onion and grated carrot for 5 minutes. Add the chopped garlic for 1 minute, then the tomatoes, half a tin of water and the rest of the herbs.
- Put the meatballs back in. Simmer with a lid on for 15 minutes. Cut one open: no pink inside. Meanwhile boil the spaghetti in salted water for the time on the packet.
- Serve half the meatballs and sauce on the spaghetti. Cool the rest and put it in the fridge.
Remember this: Brown first, then 15 minutes in the sauce.
Lunch tomorrow
Meatballs and sauce reheated until steaming, in a wholemeal roll.
Other swaps
Turkey for lean beef or pork mince. Gluten-free: gluten-free bread and pasta.
Contains
Cereals containing gluten (wheat). Bread can contain soya or milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 639 kcal | 46 g | 18 g | 1.5 g | 0.9 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.