Easy Turkey Meatballs and Spaghetti

Eating to support good health doesn’t need to be complicated! My super simple pasta and meatballs is not only good for the soul but good for your body. Perfectly balanced macros with a good dose of Vitamins A, C, K and iron! I developed this as something easy to make for when I’m carb-loading before a big run but now it’s become a cosy staple in our house for when you just need a big bowl of pasta that you know is doing you some good too. I honestly believe this is an easy one for the whole family, from children to adults, everyone will be happy! My hack to get more flavour is using jarred roasted red peppers. All the work has been done for you so you don’t need to be stirring and reducing a sauce for two hours to get something delicious. Just 20 mins and ta-da!! And, if you like things fiery then why not add a little chilli…

Serves: 2

Ingredients

• 250g turkey mince

• 1 tin chopped tomatoes

• 150g spaghetti (raw weight)

• 150g jarred roasted red peppers

• 2 large handfuls of spinach (around 30g)

• 1 tsp olive oil

• 2 tsp dried oregano

• 1 heaped tsp wholegrain mustard

• Salt and pepper

• 1 egg yolk

Method

1. Add the turkey mince to a bowl with the dried oregano, mustard, egg yolk, and salt and pepper. Mix until combined.

2. Split into 12 equal portions and roll into balls.

3. Place a deep-sided frying pan on high heat with the olive oil.

4. Once the oil is hot, add the meatballs to the pan.

5. Place a saucepan of water on high heat to bring to the boil.

6. Slice the roasted red peppers into bite-sized chunks.

7. After about 7 minutes, or once browned on the bottom, turn the meatballs. Keep turning as they brown to cook evenly on all sides.

8. Add the spaghetti to the boiling water. Cook following pack instructions, or for about 10 minutes, stirring halfway to prevent sticking.

9. Once the meatballs are browned all over, add the tinned tomatoes and roasted red peppers.

10. Simmer for about 8 minutes, or until the sauce reduces and thickens and the meatballs are cooked through (larger, fewer meatballs will need longer).

11. Remove the cooked meatballs and place on a plate.

12. Turn the heat down to low.

13. Add the spinach to the sauce and mix until wilted.

14. Add the cooked pasta to the sauce, mix until coated, and season with salt and pepper to taste.

15. Plate up the pasta and top with the meatballs.

Nutrition per serving (serves 2): ~605 kcal | ~44g protein | ~68g carbs | ~15g fat | ~7g fibre