Ingredients
- 400g turkey mince
- 25g fresh white breadcrumbs
- 2 garlic cloves , crushed
- 2 tbsp olive oil
- 1 onion , chopped
- 1 carrot , diced
- 1 tsp fennel seeds
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 400g spaghetti , cooked, to serve
Method
- STEP 1
Put the mince in a mixing bowl with the breadcrumbs and half the garlic. Season and mix well to combine. Using your hands, shape the mixture into 12 balls, then chill for 10 mins.
- STEP 2
Meanwhile, heat 1 tbsp oil in a pan. Add the onion, carrot and remaining garlic. Cook for 5-6 mins until softened. Add the fennel seeds and cook for a few secs. Tip in the tomatoes with half a can of water, then stir in the tomato purée. Season and simmer for 15 mins until thickened. Using an electric hand blender, whizz until roughly smooth.
- STEP 3
Meanwhile, heat the remaining oil in a non-stick frying pan and fry the meatballs for 8-10 mins until cooked through. Transfer to the sauce and simmer until piping hot. Serve with spaghetti.
Recipe from Good Food magazine, March 2010