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    Turkey, carrot & courgette spicy meatballs

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    Turkey, carrot & courgette spicy meatballs

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    1 large carrot, peeled and coarsely grated
    1 courgette, coarsely grated
    1 onion, coarsely grated
    2 x 300g packs turkey breast mince
    1 tsp Gran Luchito Mexican Chipotle Chilli Paste
    1 tsp Bart Garlic Paste
    680g jar passata
    1 tsp smoked paprika
    2 x 250g packs wholegrain, red rice & quinoa
    Chopped parsley, to garnish
    Red onion, thinly sliced, to garnish

    Method

    1. Preheat the oven to 220°C, gas mark 7 and line a large baking tray with parchment paper. Place the carrot, courgette and onion into a bowl with the turkey, chipotle paste and garlic paste, then combine thoroughly.

    2. Roll the mixture into about 12 balls, then place them onto the prepared tray and bake for 15 minutes. Meanwhile, mix the passata and paprika together in a frying pan, bring to the boil and simmer for 3 minutes.

    3. Add the meatballs to the pan and simmer for a further 5 minutes, until the meatballs are cooked through, there is no pink meat and the juices run clear. Cook the rice and quinoa according to pack instructions and serve with the meatballs, garnished
    with parsley and red onion.  

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    Cook’s tip Turkey breast mince is a much lower-fat alternative to beef or pork. Turkey is rich in niacin and vitamin B6, which both contribute to normal psychological function and reduced tiredness and fatigue.

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