Ingredients
- 500g 5% fat turkey breast mince
- 1 small onion, finely chopped
- 2 tablespoons breadcrumbs
- 1 teaspoon fennel seeds
- ½ teaspoon chilli flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1 tablespoon cornflour
- 1 tablespoon olive oil (for frying)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon capers, rinsed and drained
- 1 can (400g) tinned plum tomatoes
- 1 bay leaf
- Salt and pepper, to taste
- 300g spaghetti
- Salt, for pasta water
For the Meatballs:
- 500g 5% fat turkey breast mince
- 1 small onion, finely chopped
- 2 tablespoons breadcrumbs
- 1 teaspoon fennel seeds
- ½ teaspoon chilli flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1 tablespoon cornflour
- 1 tablespoon olive oil (for frying)
- Salt and pepper, to taste
For the Tomato Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon capers, rinsed and drained
- 1 can (400g) tinned plum tomatoes
- 1 bay leaf
- Salt and pepper, to taste
For the Spaghetti:
- 300g spaghetti
- Salt, for pasta water
In a small pan, heat 1 tablespoon of olive oil and sauté the chopped onion on low heat for about 5 minutes until softened and translucent. Set aside to cool. In a large bowl, mix the cooled onions with the turkey mince, breadcrumbs, fennel seeds, chilli flakes, garlic powder, and cornflour. Season with a pinch of salt and pepper. Using your hands, combine the mixture well and form into small meatballs, about the size of a walnut (makes around 16-18 meatballs).
Heat 1 tablespoon of olive oil in a large pan over medium heat. Fry the meatballs for about 6-8 minutes, turning occasionally until they are golden brown all over. Remove from the pan and set aside.
In the same pan, heat another tablespoon of olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the capers and cook for an additional minute. Pour in the tinned plum tomatoes, crushing them gently with the back of a spoon. Add the bay leaf and season with salt and pepper. Simmer the sauce on low heat for 15-20 minutes, stirring occasionally to allow the flavours to develop.
Once the sauce has thickened slightly, return the browned meatballs to the pan. Simmer for another 10 minutes until the meatballs are cooked through and the sauce has reduced.
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the package instructions, until al dente (about 9-11 minutes). Drain the pasta, reserving a little pasta water if needed to loosen the sauce. Toss the cooked spaghetti with the tomato sauce and meatballs, ensuring everything is well coated.
Serve hot, with extra black pepper or chilli flakes, if desired.