Description
A wholesome and flavorful one-pot meal featuring tender turkey meatballs simmered in a rich tomato sauce, served with spiralized courgetti for a light and healthy twist. This dish is perfect for a quick weeknight dinner, combining protein-packed turkey with fresh vegetables and aromatic herbs.
Ingredients
Meatballs
- 500 g (1.1 lb) turkey thigh mince
- 1 tbsp olive oil
- 3 tbsp grated parmesan cheese
- 1 medium egg
- ½ slice wholemeal bread (grated)
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ large onion (peeled and finely chopped)
Sauce and Vegetables
- 2 tbsp olive oil
- ½ large onion (peeled and finely chopped)
- 2 celery stalks (thinly sliced)
- 2 cloves garlic (peeled and minced)
- 400 g (14 oz) tin chopped tomatoes
- 2 tbsp tomato puree (paste)
- 1 tsp dried thyme
- 1 tsp honey
- 120 ml (½ cup) chicken or vegetable stock (or water plus half a stock cube)
- 2 medium courgettes (zucchini), spiralized
To Serve
- Freshly grated parmesan cheese
- Black pepper
- Small bunch flat leaf parsley (roughly chopped)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the turkey mince, 1 tablespoon of olive oil, grated parmesan, egg, half the chopped onion, grated wholemeal bread, salt, and ground black pepper. Mix thoroughly using your hands until well combined.
- Form Meatballs: Shape the mixture into small meatballs about the size of a walnut. You should get approximately 20 to 24 meatballs.
- Brown Meatballs: Heat the remaining 2 tablespoons of olive oil in a very large, non-stick frying pan over medium heat. Add the meatballs and gently brown them on all sides, which will take around 6 to 8 minutes. Handle them carefully to avoid breaking.
- Sauté Vegetables: Push the browned meatballs to one side of the pan. In the free space, add the remaining chopped onion, sliced celery, and minced garlic. Cook for about 5 minutes until the onion softens and becomes translucent.
- Add Sauce Ingredients: Pour in the chopped tomatoes, tomato puree, dried thyme, honey, and chicken or vegetable stock. Stir well to combine all ingredients.
- Simmer Sauce with Meatballs: Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes, allowing flavors to meld and meatballs to cook through.
- Add Courgetti: Add the spiralized courgettes onto one side of the pan, gently stirring them into the sauce. Cover the pan with a lid or foil and cook for an additional 3 minutes until the courgettes soften without becoming mushy.
- Serve: Dish out the courgetti and meatballs onto plates. Top with freshly grated parmesan, a crack of black pepper, and sprinkle with roughly chopped flat leaf parsley for freshness.
Notes
- You can substitute turkey thigh mince with lean chicken mince if preferred.
- For a gluten-free version, replace wholemeal bread with gluten-free breadcrumbs.
- Be gentle when turning the meatballs as turkey mince can be delicate and prone to breaking.
- If you don’t have spiralized courgettes, you can use thinly sliced zucchini as an alternative.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop.
