500g turkey mince
50g fresh breadcrumbs
50g sultanas or raisins
1 garlic clove, crushed
Zest of 1 lemon
Pinch of dried chilli flakes
Small bunch of fresh flatleaf parsley, leaves chopped
1 tbsp olive oil
250ml chicken stock, hot
350g dried spaghetti
1. Combine the turkey in a bowl with the breadcrumbs, dried fruit, garlic, lemon zest, chilli, half the parsley and plenty of seasoning. Form into about 20 small meatballs.
2. Heat the oil in a large frying pan and add the meatballs. Cook for about 4 minutes, turning frequently, until golden. Add the stock and turn up the heat. Simmer briskly for 5 minutes, until the stock is reduced by half. Turn off the heat.
3. Meanwhile, cook the spaghetti according to the pack instructions. Drain the pasta and add to the frying pan with the remaining parsley. Season, toss well and serve.
- Try using lean pork mince and the leaves from a few fresh thyme sprigs instead. To freeze: Freeze at the end of step 2 for up to 3 months. Thaw, reheat until piping hot and finish the recipe.