Easy Turkey Meatballs In Tomato Sauce (Healthy)
These healthy turkey meatballs in tomato sauce are a delicious and easy to make dinner idea. Your family will love the soft meatballs in a tangy sauce served over a bowl of steaming spaghetti. Ready in under 40 minutes.
Servings 4 servings
Calories 329kcal
Equipment
- Food processor/blender
- Non-stick large frying pan
- Medium saucepan with lid
- Medium size shallow oven dish
Ingredients
For the tomato sauce
- 1x14.11oz can tomatoes
- 2 tablespoons tomato puree
- 4 sundried tomatoes in oil, chopped
- 1 onion chopped
- 2 garlic cloves finely chopped
- ½ celery stalk chopped
- 3 tablespoons white wine
- 3 tablespoons fresh basil finely chopped
- 2 tablespoons olive oil
- ⅓ teaspoon fine sea salt and pepper to taste
For the meatballs
- 1.1 pounds ground turkey approx. 7% fat
- 1 soft roll/bun or 1 slice of bread, torn into small pieces
- 1½ tablespoons milk or water
- ¼ teaspoon onion granules
- ½ teaspoon fine sea salt and ground pepper each
Instructions
- To make the sauce in a saucepan heat up 2 tablespoons of oil, add the chopped onion, garlic and celery and fry for 3 minutes stirring often. Pour in 3 tablespoons of the wine and cook for another minute or so.
- Add the canned tomatoes, tomato puree, sun dried tomatoes, salt and pepper, cover and bring to the boil then simmer gently for 10 minutes stirring occasionally.
- Remove from the heat, add the chopped basil and puree the mixture. Cover and set aside while you make the meatballs. Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Whilst the tomato sauce is bubbling away make the meatballs. To a food processor add the meat, tomato puree and torn bun/bread. Pour the milk over the bread, add salt, pepper and onion granules. Pulse until well combined and sticky.
- Form small meatballs (you should get 16-18 meatballs). In a large pan heat up 3 tablespoons of oil and fry the meatballs over a medium/high heat for about 5 minutes turning often until lightly browned (they will finish cooking in the oven).
- Place the meatballs in your oven dish, pour over the sauce, scatter a little parmesan cheese, approx. 2 tablespoons, (or just drizzle with oil) over the top and bake in the centre of the oven for 15 minutes. Remove from the oven and serve over pasta.
Notes
- Meat: use ground meat with around 7% fat. You can swap turkey for pork or beef.
- Herbs: I used fresh basil but you can add oregano or thyme if you prefer.
- Make ahead: You can make the sauce ahead and refrigerate overnight. Then simply reheat before combining with the meatballs and popping the dish in the oven.
- To save time start making the meatballs while the sauce is bubbling away.
- Frying the meatballs: Use a large frying pan so it's easy to turn the meatballs over. They need to brown a little and will finish cooking in the oven.
- Best served immediately so boil the pasta while the dish is in the oven. Refrigerate leftovers for up to 3 days.
- Freeze for up to 3 months.
- Yields 16-18 meatballs.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 16g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 740mg | Potassium: 721mg | Fiber: 3g | Sugar: 7g | Vitamin A: 464IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 3mg