TURKEY MEATBALLS

PREP TIME: 25 MINS COOK TIME: 40 MINS SERVES 4 (AS A MAIN)

Sauce

1 Tbsp olive oil

1 brown onion, finely chopped 2 carrots, finely chopped

2 sticks celery, finely chopped 2 cloves garlic, thinly sliced 1 bulb fennel, halved and thinly

sliced, fronds reserved

500g tomato passata

500ml (2 cups) salt-reduced

chicken stock

2 Tbsp chopped flat-leaf parsley 400g broccoli, cut into florets,

steamed, to serve

Meatballs

400g turkey breast mince 4 Tbsp rolled oats 1 tsp fennel seeds, crushed 1 clove garlic, crushed Freshly ground black pepper

1 Heat the oil in a large non-stick frying pan over medium heat. Add onion, carrot, celery, garlic and fennel. Cover and cook, stirring occasionally, for 8 minutes. Add passata and stock. Cover and simmer for 20 minutes. 2 Meanwhile, to make meatballs, put the mince, oats, fennel seeds and reserved fronds, garlic and pepper in a large bowl. Mix until well combined. Lightly shape into 25 meatballs about the size of a walnut. Spray a large non-stick frying pan with oil and heat on medium. Add the meatballs and cook for

2-3 minutes, or until they take on a little colour. 3 Stir the sauce and add the meatballs and parsley. Cover and cook over medium-low heat for 10 minutes, or until they are cooked through and the vegetables in the sauce are tender. Serve with broccoli. ➤