Turkey and thyme meatballs
2
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Your family will love this healthy twist on meatballs that uses turkey mince and veg spaghetti.
Ingredients
Turkey breast mince
500 g, lean
Brown onion
1 small, coarsely grated
Garlic
2 clove(s), crushed
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh thyme
1 tbs, finely chopped
Dried breadcrumbs
⅓ cup(s), (20g)
Egg(s)
1 medium
Olive oil
1 tbs
Orange sweet potato (kumara)
2 small, or purple
Carrot(s)
2 medium
Zucchini
2 medium
Tomato(es)
400 g, mixed baby, halved
Tomato puree
¾ cup(s), (210ml)
Fresh basil
½ cup(s), leaves
Instructions
1
Combine turkey, onion, garlic, parsley, thyme, breadcrumbs and egg in a medium bowl. Using level tablespoonfuls of mixture, roll mixture into 24 balls.
2
Heat oil in a large deep frying pan over medium-high heat. Cook meatballs, turning for 8 minutes or until cooked through. Transfer to a plate and cover to keep warm.
3
Meanwhile, spiralise sweet potato, carrot and zucchini, or use a vegetable peeler to cut vegetables lengthwise into ribbons, then slice each ribbon into long thin strips.
4
Reheat the pan over medium-high heat. Cook tomato, stirring, for 5 minutes or until starting to soften. Add tomato puree, ¼ cup (60ml) water, meatballs and half the basil and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.
5
Meanwhile, cook vegetable spirals in a large saucepan of boiling salted water for 1 minute or until just tender. Drain well. Divide among 4 bowls. Top with meatballs, sauce and remaining basil.
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