- 1 Tablespoon Olive Oil,
- 1 Onion Finely Sliced,
- 2 Carrots Finely Diced,
- 2 Celery Finely Diced,
- 2 Garlic Clove Thinly Sliced,
- 1 Fennel Bulb Halved And Thinly Sliced,
- 500G Carton Tomato Passata,
- 500Ml Chicken Stock (Low-Sodium),
- 2 Tablespoon Chopped Parsley,
- 250G Wholemeal Spaghetti,
- For The Meatballs:
- 500G Turkey Mince,
- 4 Tablespoon Porridge Oat
- 1 Teaspoon Fennel Seed
- 1 Garlic Clove Crushed
- Black Pepper
How to Make It
Heat the oil in a large non-stick frying pan with a lid over a medium heat. Add in the onion carrots celery garlic and fennel stirring well. Cover the pan and cook over for 8 minutes stirring every now and then,
Pour in the passata and stock cover and leave to simmer for 20 mins,
Meanwhile add the mince oats fennel seeds parsley garlic and plenty of black pepper into a large bowl. Mix well. Shape into approx. 24 meatballs,
Add a little oil to a non-stick pan and gently cook the meatballs until they start to brown.
Give the sauce a stir and then add the meatballs to it. Cover and cook for 10 minutes until the meatballs are cooked through.
Meanwhile cook the spaghetti as per the packet instructions.
Serve the meatballs and spaghetti together.
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