Lean version of a classic Italian dish full of flavour using turkey mince for the meatballs.

Ingredients: Serves 6-8 portions (you can cook this as a batch and portion up for meals)

1 kg turkey mince

2 slices of wholemeal bread in crumbs

1 tbsp oregano

1 tsp dijon mustard

3 sprigs of fresh rosemary chopped

1 tsp cumin

1 tsp of chilli flakes

salt and pepper

1 egg

500 grams passata

splash of red wine

1 tbsp tomato puree

1 ball mozzarella

2 tbsp Parmesan cheese

1 tbsp rapeseed oil

400grams Spaghetti


Blend the bread to fine crumbs and chop the rosemary then  add to a a bowl with the mince, cumin, mustard, chilli flakes, salt and pepper and finally crack in the egg. Mix well to combine all ingredients and then use hands to form golf ball sized meatballs, roll them out on a chopping board. Now heat the oil in a large frying pan and fry the meatballs until golden on all sides. Turn down the heat to medium and pour in the passata, red wine, tomato puree and sprinkle over the oregano allow to simmer for 15mins. Put the oven onto to warm up at 200 degrees. Put a large saucepan with water on to boil, add salt. Now get an oven proof dish and pour in the sauce and meatballs, tear up the mozzarella and scatter over the top along with sprinkling the parmesan. Put in the oven for 20 minutes or until the cheese is all melted and golden.   When the water in the saucepan is at a rolling boil add the spaghetti. Drain spaghetti when cooked and serve in dishes add meatballs and sauce.

Macros: per serving (based on 8)

Calories – 367

Protein – 37 grams

Carbs – 28.9 grams

Fat – 9 grams