Name: Spaghetti and turkey meatballs
Total time: 45 min
Yield: Serves 4
Ingredients: 400g turkey mince; 2 onions, 1 grated, 1 finely chopped; 2 cloves garlic, grated; 1 tsp fennel seeds, toasted and crushed; ½ tsp dried chilli flakes; 1 tbsp olive oil; 2 x 400g tins chopped tomatoes; 350g spaghetti; a handful of leaves basil; finely grated to serve parmesan

400g turkey mince
2 onions
1 grated, 1 finely chopped
2 cloves garlic
grated
1 tsp fennel seeds
toasted and crushed
½ tsp dried chilli flakes
1 tbsp olive oil
2 x 400g tins chopped tomatoes
350g spaghetti
a handful of leaves basil
finely grated to serve parmesan

Method

step 1
Put the turkey mince into a bowl and add the grated onion, 1 of the grated garlic cloves, the fennel seeds, chilli flakes and lots of seasoning, and mix really well. Form into 16 balls.
step 2
Heat the olive oil in a large non-stick frying pan and fry the meatballs, in batches, for 3-4 minutes or until golden all over. Scoop out onto a plate.
step 3
Add the finely chopped onion, remaining garlic clove and a generous splash of water, and cook for 5-10 minutes or until the onion has softened. Tip in the chopped tomatoes and simmer for 15 minutes, then use a hand blender to whizz until smooth. Return the meatballs and simmer for 10 minutes until cooked through.
step 4
Cook the spaghetti following pack instructions in a large pan of boiling salted water, then drain, reserving some of the cooking liquid.
step 5
Tip the spaghetti into the pan, toss with the sauce and meatballs, and divide between plates. Scatter over the basil and parmesan before serving.