Spicy turkey meatballs

A tasty and lean alternative to beef meatballs with a yummy sauce!

Meatballs are one of my favourite dishes, and I make loads of different versions! Pre-slimming I used to make a sauce which used cocoa powder and wine and it was a bit of a signature dish, but I have recently gone a bit more back to basics with my meatball sauces, and with this one I definitely think it pays off to keep it simple! It’s very garlicky though, so don’t have this the night before a date or a job interview! I also use the food processor here as personally I like a lump-free meatball sauce, but if you don’t have one it would still work nicely just to finely chop the sauce ingredients.


My Recipe

Serves: 4
Healthy Extra: parmesan


  • For the meatballs:
  • 500g turkey mince
  • 1 tsp Italian seasoning
  • 1 large carrot, peeled and finely grated
  • 10g parmesan
  • salt and pepper
  • For the sauce:
  • 2 tins chopped tomatoes
  • 5 cloves garlic
  • 1 whole red chilli with the top taken off (I leave the seeds in)
  • salt and pepper
  • Basil- to serve


  1. Preheat the oven to 180c. Make up the meatball mixture by combining the turkey mince, grated carrot, Italian seasoning and 10g parmesan and salt and pepper
  2. Stir through the egg and then roll into walnut sized meatballs, placing on a baking tray lined with baking paper. Spray with low calorie cooking spray or oil, and then bake for 15 minutes.
  3. To make the sauce, in a food processor combine the tomatoes, garlic and chilli and whizz up until nice and smooth. Season.
  4. Transfer to a large pan, bring up to a simmer and then bubble gently for 20 minutes.
  5. After 20 minutes add in the meatballs, stir gently and then simmer on low for another 20 minutes.
  6. Serve with spaghetti, sprinkled with parmesan and torn basil.

Additional Info

This is also lovely as a bake- so once the meatballs are done, stir in with cooked penne or rigatoni, cover with cheese and parmesan and bake for 30 minutes.

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