Ingredients

2 tbsp olive oil
2 medium onions finely chopped (approx 200g unpeeled weight)
40g white breadcrumbs (approx 2 slices)
50 ml milk
250g turkey mince
1 small apple, peeled and grated
1 tsp fresh thyme leaves
1/4 tsp salt and freshly ground black pepper

1 tbsp flour to dust hands
2 tbsp sunflower oil for frying

150g spaghetti

a little chopped parsley or basil (optional)

Tomato Sauce

Use half the onion from above
1 clove garlic, crushed
400g tin chopped tomatoes
100 ml water
1 tbsp tomato puree
2 tsp sugar
1/2 tsp oregano
pinch dried chilli flakes
salt and pepper

Method:

Heat the oil in a pan and fry the onions gently for about 10 minutes until softened. Use half the onions for the meatballs and half for the tomato sauce.

Meanwhile soak the breadcrumbs in milk for 10 minutes in a large bowl.

To make the sauce, transfer half the sautéed onion to the pan. Add the crushed garlic and sauté for one minute add all the remaining ingredients and simmer covered for 7 minutes.

To make the meatballs, add the turkey mince, grated apple, thyme, sautéed onion, salt and black pepper to the soaked breadcrumbs and mix together.
Using floured hands, form teaspoons of the mixture into small balls. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer for 8 to 10 minutes uncovered.

Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil if you like.

Information:
Suitable for freezing
MAKES 4 PORTIONS