Turkey meatballs with spaghetti
- 1 small carrot
- ¼ red pepper
- 2 spring onions
- 2tsp rapeseed oil
- 4cm piece celery, finely chopped
- 227g can Napolina Chopped Tomatoes
- 1tbsp tomato purée
- 2tsp dried oregano
- 1 slice white bread (a few days old), crust removed
- 2tbsp milk
- 250g lean turkey mince
- 150g spaghetti
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
Peel and grate the carrot. Remove the stalk, white pith and seeds from the pepper and then cut the flesh into small pieces. Cut the root and tough green leaves off the spring onions with kitchen scissors, then snip the rest into small pieces.
Heat the oil in a pan and add the carrot, red pepper, celery and half of the spring onion. Cook, stirring occasionally, for 5 mins.
Add the tomatoes, tomato purée and 1tsp of the oregano. Bring to the boil, cover and simmer for 20 mins. Cool for 15 mins then whizz with a handheld blender.
Meanwhile, tear the bread into small pieces and put in a bowl. Sprinkle on the milk and leave for 5 mins. Mash with a fork.
Add the remaining spring onion and oregano to the bread with the mince. Mix with your hands, then shape into 9 balls. Space out on the baking tray. Cook in the oven for 15 mins.
Add the pasta to a pan of boiling water, bring back to the boil, stir once and simmer for 10-11 mins. Drain.
Stir the meatballs into the tomato sauce and reheat for 3-4 mins until piping hot. Serve with the spaghetti.