Healthy turkey meatballs

Prep 25 mins

Cook 40 mins

Serves 4

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kcal 314

fat 9g

saturates 2g

carbs 24g

sugars 12g

fibre 7g

protein 28g

salt 0.37g

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Ingredients

For the sauce

• 1 tbsp grapeseed oil

• 1 onion, finely chopped

• 2 carrots, finely diced

• 2 celery sticks, finely diced

• 2 garlic cloves, thinly sliced

• 1 fennel bulb, halved and thinly sliced, fronds reserved

• 500g carton tomato passata

• 2 tbsp chopped parsley

• broccoli and potatoes or pasta and salad to serve

For the meatballs

• 400g pack lean turkey breast mince

• 4 tbsp porridge oats

• 1 tsp fennel seeds, crushed

• 1 garlic clove, crushed

• spray of oil

Instructions

1. Heat the oil in a large non-stick frying pan with a lid, then tip in the onion, carrots, celery, garlic and fennel, and stir well.

2. Cover the pan and cook over a medium heat for 8 mins, stirring every now and then.

3. Pour in the passata and season well with salt and pepper.

4. Cover and leave to simmer for 20 mins.

5. Meanwhile, tip the mince into a large bowl. Add the oats, fennel seeds and leaves, the garlic and plenty of black pepper, and mix in with your hands.

6. Lightly shape into 25 meatballs about the size of a walnut.

7. Spray or rub a non-stick pan with a little oil and gently cook the meatballs until they take on a little colour.

8. Give the sauce a stir, then add the meatballs and parsley.

9. Cover and cook for 10 mins until they are cooked through and the veg in the sauce is tender.

10. Serve with broccoli and baby potatoes in their skins, or pasta and salad.