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Forget turkey sandwiches & cold cuts, this is a great way to use up leftover Christmas meat.

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Ingredients

For the Dish:

  • 2 tbsp olive oil
  • 2 medium onions, finely chopped (approx 200g unpeeled weight )
  • 40 g white breadcrumbs (approx 2 slices)
  • 50 ml milk
  • 250 g turkey mince
  • 1 small apple, peeled & grated
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt & freshly ground black pepper
  • 1 tbsp flour to dust hands
  • 3 tbsp sunflower oil for frying

For the Tomato Sauce:

  • Use half the onion from above
  • 1 clove garlic, crushed
  • 1 x 400 g tin & 1 x 200g tin chopped tomatoes or 1 ½ tins chopped tomatoes
  • 100 ml water / chicken stock
  • 1 tbsp tomato puree
  • 2 tsp sugar
  • 1/4 tsp oregano
  • pinch dried chilli flakes
  • salt & pepper
  • 200 g spaghetti
  • a little chopped parsley or basil

Method

  1. 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.
  2. Meanwhile soak the breadcrumbs in the milk for 10 minutes in a large bowl.
  3. To make the sauce, transfer half the sautéed onion to a pan. Add the crushed garlic and sauté for one minute add all the remaining ingredients and simmer covered for 7 minutes.
  4. To make the meatballs, add the turkey mince, grated apple, thyme, sautéed onion, salt and black pepper to the soaked breadcrumbs and mix together.
  5. 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.
  6. Cook the spaghetti according to the instructions on the packet.  Drain and toss with the sauce and meatballs. Sprinkle with a little chopped parsley or basil.
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