Spaghetti with turkey meatballs
Turkey Breast Mince, raw
75 g, finely grated and excess water squeezed out
50 g, peeled and finely grated
2 tablespoon(s), chopped
Plain White Flour
1 teaspoon(s), heaped
Calorie controlled cooking spray
1 medium, finely chopped
1 clove(s), crushed
600 g, chopped
10 leaf/leaves, torn
Wholewheat Pasta, dry
20 g, finely grated
- Place the turkey mince, courgette, carrot and parsley in a bowl. Season and mix together. Shape into 40 small balls, arrange on a plate, cover with clingfilm and chill for 1 hour to overnight.
- Place the flour on a plate. Roll the meatballs in the flour to lightly coat. Mist a deep frying pan with the cooking spray. Add the meatballs and fry, stirring, for 5 mins.
- Add the onion and garlic, then fry, stirring, for 5 mins. Add the tomatoes and sugar. Season, then simmer for 20 mins. Stir in the basil and season again with freshly ground black pepper to taste.
- Meanwhile, cook the spaghetti in boiling water for 8–10 mins. Drain the spaghetti and divide between 4 plates. Divide the meatballs and sauce between the plates and serve with 5g Parmesan cheese each.