Turkey meatballs with red pepper sauce
- 500g lean turkey mince
- ½tsp dried thyme
- 50g breadcrumbs
- 40g Parmesan, grated
- 1 egg, beaten
- 2tsp rapeseed oil
- 1 onion, chopped
- 2 red peppers, chopped
- 2 cloves garlic, chopped
- 400g can chopped tomatoes
- 100g spaghetti
- 2 courgettes
- You will need a spiraliser
Put the mince in a large bowl and mix in the thyme, breadcrumbs and 25g of the Parmesan. Season with freshly ground black pepper and pour in the beaten egg. Mix until thoroughly combined and divide into 16 balls.
Heat 1tsp of the oil in a nonstick frying pan and cook the meatballs for 5-8 minutes, until browned all over. Remove and set aside.
Heat the rest of the oil in the same pan and cook the onion for 4-5 minutes, until softened. Add the peppers and garlic. Cook for 3 minutes.
Add the tomatoes and 300ml of water and bring to a simmer. Cook for 10 minutes, take off the heat and blitz with a handheld blender until smooth.
Add the meatballs to the sauce and simmer for 10-15 minutes, until cooked.
Meanwhile, bring a pan of water to the boil and cook the spaghetti for 8-10 minutes until almost tender.
Spiralise the courgettes, add to the pasta, stir, cook for 2 minutes and drain.
Top the spaghetti with meatballs and sauce and the rest of the Parmesan.