Turkey meatballs for an easy protein main or tapas style to share, to have on its own or with a deliciously Italian spelt pasta
500g 3% lean turkey mince
10g rosemary, chopped
1 garlic clove, mushed
1/2 red onion
250ml Passata di pomodoro
In a bowl, mix your mince with the herbs and spices. Roll 12 meatballs and set in the fridge for 30 minutes.
In a pan, use extra virgin spray oil. Add the meatballs and brown gently with the onions (sliced or julienne your choice) , then add the passata and any left over herbs.
Extras that will add a punch : teaspoon of chilli flakes always goes down a trick.
Cook with a lid, checking that the meatballs and tomato don’t stick to the pan for around 15-20min.
How to serve these:
with 80g (cooked) spelt fusilli & 100g of broccoli (per person)
on their own with a sprinkling of parmesan then grill for a few minutes
courgetti, parmesan & a splash of extra virgin
The meatballs themselves come to around 150kcal each with the passata & herbs included.
Each portion of 3 meatballs will pack 20g pf protein + lots of taste on an otherwise fairly bland meat