Turkey & Courgette Meatballs with Tomato Sauce

Ingredients

• 400g lean turkey mince
• 1 courgette, grated and squeezed dry
• 1 egg
• 2 garlic cloves, minced
• 2 tbsp oat flour or breadcrumbs
• 1 tsp dried oregano
• Salt and pepper
• 2 x 400g tins chopped tomatoes
• 1 onion, finely diced
• 1 tbsp tomato purée
• Handful fresh basil

Method

1. Combine turkey, courgette, egg, half the garlic, oat flour and oregano. Season well. Roll into 20 small meatballs.
2. Heat oil in a wide pan. Brown meatballs in batches for 3–4 minutes, then set aside.
3. In the same pan, soften onion for 5 minutes. Add remaining garlic and tomato purée; cook 1 minute.
4. Add tinned tomatoes and season. Return meatballs to the pan, cover and simmer for 15 minutes.
5. Finish with fresh basil. Serve with courgetti, brown pasta or crusty bread.

Tips

Freeze leftover meatballs in sauce in batches — a brilliant freezer meal for busy evenings.