- 500g lean turkey mince (2%)
- 1 small onion, very finely chopped
- 2 garlic cloves, very finely chopped
- 2 tsp Worcestershire sauce
- 1 egg
- Sea salt and black pepper
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- ½ tsp dried oregano
- ½ tsp balsamic vinegar
Mix together all the burger ingredients, shape the mixture into 20 small meatballs and pop them in the fridge on a plate covered with cling film until you prepare the tomato sauce.
For the sauce, sauté the onions and garlic for a few minutes. Then add tomato purée, cook for a further minute or two and add in chopped tomatoes, oregano and balsamic vinegar. Leave to simmer for 10 minutes to allow the sauce to thicken.
In the meantime fry meatballs on medium heat (in batches if you have to) so they’re cooked through or browned on all sides. Add all meatballs to the tomato sauce on the other pan, mix them into the sauce and let simmer for another 5-10 minutes so they can absorb the flavours.
If you’re looking for inspiration on which vegetables to use, you can blanche some asparagus or steam Tenderstem broccoli. My choice was spiralised courgette, which I myself consumed raw (it’s lovely and sweet, especially in the summer when it’s locally sourced) and steamed for others (3 minutes in microwave with a lid covered plastic dish). Encourage children to eat at least one serving of vegetables (80g or measured by the size of their fist) and for adults around 150-200g per meal.
Voila! Your meatballs and vegetables are ready and you have a great low carb meal, which has the seal of approval from the man himself. Gordon, I mean!
Wishing you all a fantastic weekend,