Updated: May 29, 2020
Adapted from a couple of online recipes to suit whatever I had in the cupboards. The result was absolutely gorgeous. I loved the veggie dense sauce, leaving the dish high in fibre and protein, low in carbs and calories. All in all - the perfect mix of macronutrients for the family.
For the sauce
1 tbsp Olive oil
2 carrots finely chopped
2 celery finely diced
2 garlic cloves, thinly sliced
1 tsp fennel seeds crushed
500g carton tomato passata
2 tbsp chopped parsley
For the meatballs
400g pack lean turkey breast mince
4 tbsp porridge oat
1 tsp fennel seed crushed
1 garlic clove, crushed
Top tip – I blitz the onion, carrot and celery in a food processer – saves chopping.
Heat the oil in a large non-stick pan with a lid, then tip in the onion, carrots, celery, garlic and fennel seeds, and stir well. Cover the pan and cook over a medium heat for 8 mins, stirring every now and then. Pour in the passata and stock, cover and leave to simmer for 20 mins.
Top Tip – I use Carols Stockmarket Stock for extra flavour and nutrients
Meanwhile, tip the mince into a large bowl. Add the oats, fennel seeds, garlic and plenty of black pepper, and mix in with your hands. Lightly shape into 25 meatballs about the size of a walnut. Spread a little oil on a pan. Gently cook the meatballs until they take on a little colour.
Top Tip – Use a pastry brush to spread the oil – you’ll use less
Give the sauce a stir, then add the meatballs and parsley. Cover and cook for 20 mins until they are cooked through and the veg in the sauce is tender. Let simmer without the lid to reduce and thicken the sauce.
kcal 334 fat 9g (sat 2g) carbs 21g (sugars 13g) fibre 8g protein 38g
Nutrients exclude serving options