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Turkey, Quinoa and Courgette Meatballs with Vegetable and Wholegrain Spaghetti

Family Recipes

 

Ingredients:

Meatballs:

chopped turkey
1 courgette (I also used bell peppers as an alternative)
cooked Quinoa
soy sauce
egg

Sauce:

Garlic
Onion
Passata
Oregano

Spaghetti:

Carrots
Courgette
Wholegrain spaghetti

 

Method:

  1. Put the Quinoa on to boil in a little water.
  2. Grate or finely chop the courgette in a food processor.
  3. Chop the Turkey in a food processor.
  4. Combine all three ingredients together in a bowl and add a little soy sauce, seasoning and an egg to bind it together.  I often find it is quite wet, which is ok as you don’t want them to be dry.
  5. Line a baking tray with some paper and teaspoon out large balls of the mixture.  You don’t need to be precise.

  1. Bake in the oven at 180 degrees C for about 20 minutes.
  2. Now put the wholegrain spaghetti on to boil - you could leave this out completely and just used spiralized veg if you prefer.  Wholegrain takes longer to cook than white, but worth it for the extra nutrients.
  3. Make the tomato sauce by chopping the garlic and onion together, and fry on a low heat in a little olive or coconut oil.
  4. Add the passata and sprinkle in some origano.  I add a little spoon of tomato puree for extra flavour. Let it cook down a bit to be more tasty.
  5. Spiralize your carrots and courgette, or any other veg you fancy and add it to the spaghetti - it won’t take long to cook as it is so thin.
Dish up and enjoy - this is a favourite with everyone in our house and although it’s a little fiddly - with the food processor you can save the chopping!


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