Turkey meatballs in tomato sauce with courgette

Italian polpette made with lean turkey, Parmesan and parsley, simmered in a basil tomato sauce with courgettes. Served over a modest portion of wholewheat pasta.

Instructions

1. Mix the turkey mince with the egg white, breadcrumbs, Parmesan, parsley, half the garlic and the salt. Shape into about 20 meatballs.

2. Soften the onion and remaining garlic in the oil for 4 minutes, add the chopped tomatoes and bring to a simmer.

3. Add the meatballs and diced courgette to the sauce, cover and simmer gently for 20 minutes.

4. Cook the pasta, drain and serve with the meatballs, sauce and basil.

Chef's tips

• Wet your hands and the meatballs won't stick while you shape them.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.