This is a great Sunday night recipe – perfect in winter! Last weekend, I made a batch of these to freeze and take to work with some salad, but they would be equally good served with pasta. Adding lentils to the turkey mince is also a good way to add some fibre to your meal, and make the meat go further for less!
500g turkey mince
400g tinned lentils, drained and rinsed well
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garlic powder
1/2 cup onion flakes
a good amount of salt and pepper
700g passata or other tomato pasta sauce
pasta or salad to serve
- Combine turkey, lentils, spices, onion flakes and season well with salt and pepper. Be generous here – if you like, you can cook a little bit and taste to check for seasoning.
- Roll mixture into 16 balls about the size of golf balls.
- Heat a little olive oil (about 1 tbsp) in a large pan and fry meatballs in batches until well browned. They don’t need to be cooked through as they will continue cooking later on.
- Once all the meatballs are browned, return them all to the pan and cover with the passata. Gently stir them so that they are well covered in the sauce. Leave to simmer gently for 25-30 minutes or until the sauce is thick and clings to the meatballs.
- Serve warm with pasta or salad.