Turkey meatballs

Author: HFG staff

Photographer: HFG staff

Try these turkey meatballs - a good alternative to traditional spaghetti and meatballs!

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

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50g tin anchovy fillets in olive oil, finely chopped, oil reserved
500g turkey breast mince
1 egg, beaten
2 cloves garlic, crushed
1½ teaspoons dried oregano
1 onion, finely chopped
1½ teaspoons fennel seeds, crushed
2 tablespoons tomato purée
Pinch chilli flakes
2 x 400g tins chopped tomatoes
⅓ cup reduced-salt chicken stock or white wine
275g spaghetti
fresh basil, torn, to garnish (optional)

Instructions

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1 Put the anchovies in a large bowl with the turkey mince, egg, garlic and oregano. Mix well, then shape into about 24 meatballs.

2 Heat the oil from the anchovy tin in a large non-stick frying pan. Cook the meatballs, in batches, for 8–10 min, turning often, until browned all over. Transfer to a plate.

3 Add the onion and fennel seeds to the frying pan and cook for 5 min. Add the tomato purée and cook for a further 2 min. Add the chilli flakes, tomatoes and stock or wine and simmer for 5 min. Return the meatballs to the pan and cook for a further 10 min, turning once.

4 Meanwhile, cook the spaghetti according to the pack instructions, then drain. Serve the meatballs with the spaghetti, sprinkled with basil (if using) and some ground black pepper.

Nutrition Info (per serve)

Calories 508cal

Kilojoules 2126kJ

Protein 43.2g

Total fat 11g

–Saturated fat 2.3g

Carbohydrates 63.1g

–Sugars 10g

Dietary fibre 6.7g

Sodium 512mg

Calcium 99mg

Iron 3.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.