I’m constantly trying to test out new things and try to make my favourite meals healthier so that I can feel less guilty about constantly stuffing my face. Even if it doesn’t always necessarily mean it is actually healthier, at least I feel better for trying! Food is a big focus in our home, so flavour is the one thing that neither of us will compromise on.
Having read a bunch of stuff about turkey mince possibly being better for you than beef mince (of course depending on fat percentage etc), we thought we’d try replacing our beef out for some turkey and see how we get on. As we haven’t had spaghetti and meatballs for a very long time, I thought I’d give turkey meatballs a try. I was initially feeling a little apprehensive that the turkey mince wouldn’t be as flavourful as beef, but I have to say, we were both pleasantly surprised. They turned out AMAZING! Even if it’s not a better alternative, it turned out so delicious that I’m not sure I’d want to go back to beef meatballs… Actually I take that back, beef meatballs are still awesome. But still, if you’re looking for something a bit different and trying to eat leaner meat, here’s a recipe for turkey meatballs. This recipe serves 4.
400g organic wholewheat pasta
Parmesan cheese, grated (freshly grated is always best)
500g turkey mince
1 onion, finely chopped
3 garlic cloves, crushed
3 sprigs (roughly 5 g) of flat leaf parsley, finely chopped
1/2 tsp ground coriander
2 tsp worcestershire sauce
1 can of chopped tomatoes (300g)
1 carton of passata (500g)
1 onion, chopped
3 garlic cloves, crushed
1 tsp dried oregano
1 tsp dried chilli flakes
1 tbsp worcestershire sauce
1 tsp balsamic vinegar
- Add turkey mince to a bowl with finely chopped onion and fresh parsley, and crushed garlic cloves. Add worcestershire sauce, egg and ground coriander, and a bit of salt and pepper. Freshly ground salt and pepper is always better in my opinion so a few twists of the salt and pepper grinders should do, but add however much you prefer. I added roughly half a teaspoon of each.
- Mix all the ingredients together. I’d recommend using your hands to do this but if you really don’t want to, use a wooden spoon. Form the mixture into small round balls, roughly 3cm in diameter.
- Place a frying pan over medium heat with some olive oil, and add the turkey meatballs. Cook for roughly 10 minutes, until browned on all sides and firm.
- Place the browned meatballs in a standard ovenproof baking (casserole) dish and set to one side. Heat oven to 180 Celcius while you make the tomato sauce.
- In the same pan you used for meatballs, over medium heat, add a dash of extra olive oil if needed. Add the onion and saute until softened. Add the crushed garlic and cook for another minute. Add chopped tomato, passata, oregano, chilli flakes, worcestershire sauce and balsamic vinegar. Add salt and pepper to taste. Cook until slightly thickened, 5 minutes. You don’t want it to be too thick as it’ll finish cooking in the oven.
- Add the tomato sauce to the baking dish with the meatballs, and place in oven for 15-20 minutes.
- Meanwhile, bring a pot of water to boil with a pinch of salt. Cook pasta according to package instructions.
- Divide the pasta into four bowls and top with the meatballs. Sprinkle some grated parmesan on top and some freshly grated pepper, and serve.