Spicy turkey meatballs

1 Put the turkey mince, lemon zest, chilli flakes, paprika, tomato purée, breadcrumbs and parmesan in a bowl. Season with black pepper and mix well, then shape into 20 balls.

2 Heat a frying pan, then add the red wine and bring to the boil. When it’s bubbling fiercely, add the garlic and tinned tomatoes and season with freshly ground black pepper. Bring back to the boil, then reduce the heat and simmer, stirring occasionally, while you cook the meatballs.

3 Heat the olive oil in a separate non-stick frying pan. Add the meatballs and cook for 10 min, turning occasionally, until browned all over. Transfer them to the frying pan with the tomato sauce, then simmer for a further 10 min.

4 At the same time cook the spaghetti in a large pan of boiling water according to the pack instructions until just tender. Drain, then toss with the tomato sauce and meatballs.