Turkey meatballs

Author: HFG staff

Photographer: HFG staff

Try these turkey meatballs - a good alternative to traditional spaghetti and meatballs!

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

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50g tin anchovy fillets in olive oil, finely chopped, oil reserved
500g turkey breast mince
1 egg, beaten
2 cloves garlic, crushed
1½ teaspoons dried oregano
1 onion, finely chopped
1½ teaspoons fennel seeds, crushed
2 tablespoons tomato purée
Pinch chilli flakes
2 x 400g tins chopped tomatoes
⅓ cup reduced-salt chicken stock or white wine
275g spaghetti
fresh basil, torn, to garnish (optional)

Instructions

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1 Put the anchovies in a large bowl with the turkey mince, egg, garlic and oregano. Mix well, then shape into about 24 meatballs.

2 Heat the oil from the anchovy tin in a large non-stick frying pan. Cook the meatballs, in batches, for 8–10 min, turning often, until browned all over. Transfer to a plate.

3 Add the onion and fennel seeds to the frying pan and cook for 5 min. Add the tomato purée and cook for a further 2 min. Add the chilli flakes, tomatoes and stock or wine and simmer for 5 min. Return the meatballs to the pan and cook for a further 10 min, turning once.

4 Meanwhile, cook the spaghetti according to the pack instructions, then drain. Serve the meatballs with the spaghetti, sprinkled with basil (if using) and some ground black pepper.

Nutrition Info (per serve)

Calories 508 cal

Kilojoules 2126 kJ

Protein 43.2 g

Total fat 11 g

Saturated fat 2.3 g

Carbohydrates 63.1 g

Sugar 10 g

Dietary fibre 6.7 g

Sodium 512 mg

Calcium 99 mg

Iron 3.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.