Baked beans with turkey meatballs
- February 2017
- Serves 4
- Hands-on time 30 min, Simmering time 30 min
For a healthier weeknight dinner, swap spaghetti and meatballs for this combination of turkey meatballs and haricot beans cooked in a rich tomato sauce.
- 8g (1.9g saturated)
- 22.7g (11.7g sugars)
- Olive oil for frying
- 1 red onion, roughly chopped
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tbsp Worcestershire sauce
- 500g free-range British turkey thigh mince
- 1 large free-range egg yolk
- 20g fresh oregano, leaves finely chopped, or 1 tbsp dried oregano
- 400g tin haricot beans, drained and rinsed
- Small bunch fresh flatleaf parsley, chopped, to serve
- Heat a glug of olive oil in a deep frying pan and fry half the onion for 6-7 minutes until softening. Add 1 crushed garlic clove and fry for a minute more, then add the chopped tomatoes and 1 tbsp Worcestershire sauce. Add a good pinch of salt and pepper and simmer over a medium heat for 20 minutes, stirring every now and then.
- Meanwhile, make the turkey meatballs. Put the remaining onion and remaining garlic clove into a mini food processor and whizz to a fine paste. Spoon into a large bowl with the turkey mince, egg yolk, the rest of the Worcestershire sauce and the oregano. Add a large pinch of salt and pepper and mix well.
- Roll the mixture into 16 even balls, then heat another glug of oil in a large frying pan and fry the meatballs for about 10 minutes, turning, until lightly golden all over. Add the meatballs to the tomato sauce along with the beans, then gently simmer for 10 minutes. Scatter parsley over to serve.
Using turkey instead of pork or beef reduces the saturated fat in these meatballs.
If you’re short for time, look out for packs of turkey meatballs in the supermarket.
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