Turkey meatballs with gluten free spaghetti
Soft herby turkey meatballs in a rich tomato sauce over gluten free spaghetti. No egg, no dairy, no fuss.
- Time55 min
- LevelEasy
- Costabout £1.95 a head
Ingredients
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Method
- 1
In a bowl, mix the turkey mince, breadcrumbs, half the grated onion, oregano, paprika, water and half the salt. Mix with your hands and shape into 16 small balls.
- 2
Heat the oil in a large pan. Brown the meatballs in batches for 5 minutes, turning, then lift them out.
5 min - 3
In the same pan, cook the rest of the onion with the carrot for 5 minutes. Add the garlic and tomato purée for 1 minute.
6 min - 4
Add the tomatoes and remaining salt, then return the meatballs. Simmer gently for 20 minutes until the sauce is thick and the meatballs are cooked through with no pink inside.
20 min - 5
Cook the spaghetti following the packet instructions, stirring often as gluten free pasta can stick, then drain.
10 min - 6
Toss the spaghetti with some of the sauce, top with meatballs and scatter over the basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.