Ingredients
For the meatballs
1 tbsp olive oil
1 medium onion, chopped
40g/1½oz white breadcrumbs
50ml/2fl oz milk
250g/9oz turkey mince
1 small apple, peeled and grated
1 tsp fresh thyme leaves
½ tsp salt and freshly ground black pepper
1 tbsp flour, for dusting
2 tbsp sunflower oil
For the tomato sauce
1 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
400g/14oz tin chopped tomatoes
100ml/3½fl oz water
1 tbsp tomato purée
2 tsp sugar
¼ tsp dried oregano
pinch dried chilli flakes
salt and freshly ground black pepper
To serve
250g/9oz dried spaghetti
chopped fresh parsley or basil
Method
1. For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened.
2. Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.
3. For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.
4. Add all the remaining ingredients and simmer, covered, for seven minutes.
5. For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
Using floured hands, form teaspoons of the turkey mixture into small balls.
6. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.
7. Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.
