October 10, 2010

(Turkey) Meatballs and Spaghetti

This is a healthy twist on a classic dish. Turkey makes a great alternative to beef and pork. It is low in saturated fat and high in protein. I find that it is a really under-rated meat, so this is part of my attempt to get turkey into more tasty dinners!

Serves 2

250g turkey mince
1 tsp red pesto
2 cloves of garlic, chopped finely
1/2 tsp of rosemary
1 tsp of basil
Salt and black pepper

To serve: 

1 400f jar or equivalent of homemade tomato sauce
200g dried Spaghetti

Place all the ingredients into a bowl and mix well. Mold into approximately 8 meatballs, each one about the size of a golf ball.

If possible, cover and leave to set in the refrigerator for about 2 hours.

When you're ready to eat, heat a pan to a high heat. Place the meatballs on in batches of four. Cook until brown all over then remove from the pan.

Heat the tomato sauce in a pan, when warm add the meatballs and simmer for 10 minutes. Check that the meatballs are cooked through before you serve.

At the same time that you add the meatballs to the sauce, boil some water in a pot and cook the spaghetti, as per instructions on the pack.

Serve in a bowl with some bread on the side.

I like to add some mushrooms and maybe some spinach to the sauce as well to make sure you get some nutritious vegetables into your dinner too.

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