Turkey & Veg Meatballs with Tomato Sauce Serves 4
For the meatballs
500g minced turkey
½ red onion, very finely diced
2 cloves garlic, minced
1 tsp chopped thyme
2 sprigs rosemary, finely chopped
1 medium carrot, grated
50g grated courgette
½ egg, beaten
Salt and freshly ground black pepper
For the sauce
1 tbsp tomato puree
1 x 400g can chopped tomatoes
1 tsp sugar
1 tbsp chopped parsley
200ml vegetable stock
Salt and fresh ground black pepper
Mix together the minced turkey, onion, garlic and herbs together in a bowl.
Squeeze the juice from the grated carrot and grated courgette and add to the bowl.
Season with salt and freshly ground black pepper.
Add the egg and mix well.
To shape the meatballs, wash your hands first, wet them and shape into small meatballs and set aside on a clean plate.
To make the sauce, heat a medium size saucepan, add the tomato puree and cook for 1 minute, stirring all the time, add the chopped tomatoes and parsley and bring to the boil. Add a pinch of sugar, parsley and stock, check the seasoning, reduce heat and simmer for 30 minutes, stirring from time to time.
Meanwhile to cook the meatballs, preheat the oven to 230°C/fan 210°C/gas 8. Place the meatballs on a roasting tray and place in the oven for 15 to 18 minutes or until brown and cooked. Turn them over and test a meatball to ensure that they are cooked through.
To serve, place the meatballs into the sauce and heat through.
Serve with courgette spaghetti, or pasta spaghetti or mashed potatoes.