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Turkey & Carrot Meatballs |
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| Serves 4 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
500g turkey thigh mince
2 medium carrots, peeled & grated
1 tsp sweet smoked paprika
1 tsp dried oregano
handful of fresh basil, shredded, + extra to serve
1 tbsp olive oil
300g spaghetti
grated parmesan, to serve
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For the sauce
1 tbsp olive oil
1 onion, sliced
2 x 400g cans chopped tomatoes
2 tbsp balsamic vinegar
1 tbsp tomato purée
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Heat the oven to 200C/180C
fan/gas 6.
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Combine the turkey mince,
carrots, paprika, oregano and most of the basil, and
divide into 20 small balls. Place on a baking tray,
drizzle with the oil and roast for 20 mins.
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While the meatballs are
in the oven, make the sauce. Heat the olive oil in a large
pan and cook the onion for 5 mins, until softened. Stir in
the chopped tomatoes, balsamic vinegar and tomato purée
and bring to the boil. Let simmer for 10 mins.
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As the sauce cooks, boil the
spaghetti until al dente following pack instructions, then
drain.
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Once the meatballs are cooked,
add to the sauce and stir to coat. Divide the spaghetti
between plates, top with meatballs and serve with fresh
basil and a sprinkle of grated parmesan.
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DAILY
DINNERS 
