Turkey Meatballs in Marinara Sauce

Meatballs and pasta

• 60 g Breadcrumbs
• 1 Egg
• 50 g Parmesan
• 2 tsp Dried oregano
• 500 g Minced turkey
• 2 tbsp Olive oil
• 320 g Spaghetti

Marinara sauce

• 3 cloves Garlic
• 800 g Canned tomatoes

1. In a mixing bowl, combine the breadcrumbs, egg, parmesan and dried oregano. Add the minced turkey and mix gently with your hands until just combined.
2. Roll the mixture into 16 meatballs. Heat the olive oil in a large frying pan over a medium-high heat, then brown the meatballs for 6 to 8 minutes, turning to colour all over (they do not need to be cooked through yet).
3. Reduce the heat to medium and add the garlic, stirring for 30 seconds until fragrant. Tip in the canned tomatoes, bring to a gentle simmer, then nestle the meatballs into the sauce.
4. Cover and simmer gently for 15 to 18 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly. If the sauce starts to catch, lower the heat and add a splash of water from the kettle.
5. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, then drain. Toss the spaghetti with a little of the sauce, then top with the meatballs and spoon over the remaining marinara.