Turkey polpette recipe
In partnership with British Heart Foundation
These little polpette are a lighter twist on a classic meatball pasta dish. Guaranteed to be a new family favourite, these healthy meatballs are made with lean turkey mince and served with an easy tomato and basil sauce and wholewheat spaghetti.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 595 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 500g turkey thigh mince
- 1 tsp fennel seeds, toasted and crushed
- 4 tbsp natural breadcrumbs
- 30g pack basil, most roughly chopped, a few leaves left whole
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 large carrot, diced
- 2 garlic cloves, crushed
- 500g carton tomato passata
- 1 tsp dried thyme
- 300g wholewheat spaghetti
Each serving contains
- Energy
- 2510kJ 595.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 16g
of the Reference intake
Carbohydrate 74.0gProtein 43.6gFibre 12.6g
Method
- In a large bowl, mix the mince with the fennel seeds, breadcrumbs and 2 tbsp chopped basil; season. Shape into 24 small balls, then transfer to a plate. Cover and chill until needed.
- Heat 1 tbsp oil in a large lidded saucepan over a medium heat, add the onion and carrot and cook for 8-10 mins until softened. Add the garlic, cook for 1 min, then add the passata and 150ml water. Stir in the thyme and a pinch of sugar; season. Bring to a simmer, then turn down the heat, cover and cook for 15 mins.
- Heat the remaining oil in a large frying pan over a medium heat. Fry the polpette in batches for 3-5 mins, turning occasionally, until browned all over. Meanwhile, cook the spaghetti to pack instructions.
- Add the polpette to the sauce and simmer, uncovered, for 5 mins or until cooked through. Stir in the remaining chopped basil. Drain the pasta, divide between 4 plates and top with the polpette and sauce. Season with black pepper and scatter with the reserved basil leaves, torn if large, to serve.
- See more Turkey mince recipes
Freezing and defrosting guidelines (polpette and sauce only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
