Mini turkey meatballs with tomato sauce and spaghetti
Kid-friendly mini turkey meatballs in a bright tomato and hidden-veg sauce, served with spaghetti — quick, tasty midweek supper.
This is the kind of midweek supper kids actually ask for. Mini turkey meatballs are gentle on tastebuds and easy to hide veg in — sneaky, economical and quick. Make it when you want a low‑fuss family meal that keeps well for leftovers; the sauce tastes even better the next day.
Ingredients
- 500 g turkey mince
- 15 g fresh parsley — finely chopped
- 50 g breadcrumbs
- 50 ml milk
- 1 egg — large
- 2 garlic cloves — crushed
- 1 brown onion — small, finely diced
- 80 g carrot — finely grated
- 30 ml olive oil
- 5 ml dried oregano
- 5 ml salt
- 5 ml black pepper — freshly ground
- 400 g chopped tomatoes — tinned
- 400 g passata
- 5 ml caster sugar
- 150 g frozen sweetcorn
- 400 g spaghetti
- 50 g grated mature cheddar — for sprinkling (optional)
Equipment
- baking tray
- large saucepan
- large frying pan or shallow casserole
- grater
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with a little kitchen paper and set aside.
In a large bowl soak the breadcrumbs with the milk for 2 minutes, then add the turkey mince, chopped fresh parsley, crushed garlic cloves, egg, salt and black pepper. Use your hands to mix gently until just combined — do not overwork.
Shape the mixture into ping‑pong ball‑sized meatballs (about 20–24). Place them on a plate or tray, cover loosely and chill in the fridge for 20 minutes to firm up.
Meanwhile, make the sauce. Heat half the olive oil in a large frying pan over a medium heat. Add the diced brown onion and cook for 4 minutes until soft, then add the grated carrot and cook for 3 minutes more.
Stir in the crushed garlic cloves, dried oregano, chopped tomatoes, passata and caster sugar. Season with a pinch of salt and a little black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
Place the chilled meatballs on the lined baking tray, drizzle with the remaining olive oil and bake in the preheated oven for 16–18 minutes until golden and cooked through.
With 5 minutes of the sauce simmering left, add the frozen sweetcorn to the sauce and stir through to heat.
Cook the spaghetti in a large saucepan of boiling salted water according to pack instructions until al dente (usually 9–11 minutes). Drain and return to the pan.
When the meatballs are done, transfer them into the simmering sauce and turn the heat to low. Gently stir so the meatballs are coated and warm through for 2 minutes.
Divide the spaghetti between 4 plates, spoon over the meatballs and sauce, then sprinkle with grated mature cheddar if using and scatter a little extra chopped parsley.
Tips
- To make ahead: shape meatballs and chill up to 24 hours; bake and reheat in the sauce when needed.
- If the mix feels very wet, chill for 10 minutes before shaping — it firms up and is easier to roll.
- Use a perforated spoon to lift meatballs into the sauce to avoid splashing and keep them intact.
- Leftovers keep in the fridge for 3 days or freeze portions (sauce and meatballs together) for up to 3 months.
- If someone dislikes cheese, finely grate it over just their portion so the rest of the family can have it plain.
Substitutions
turkey mince → lean beef mince, same quantity
Stays closespaghetti → gluten-free pasta, same weight
Stays closegrated mature cheddar → grated mozzarella, same quantity
Noticeably differentbreadcrumbs → finely crushed gluten-free crackers, same weight
Stays close
Nutrition
Per serving · estimated
- 790
- Calories
- 48 g
- Protein
- 100 g
- Carbs
- 22 g
- Fat
- 4 g
- Fibre
- 8 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make the meatballs without breadcrumbs?
Yes — replace breadcrumbs and milk with 2 tbsp plain flour to help bind. Texture will be slightly denser.
How can I make this vegetarian?
Use a firm vegetarian mince or cooked lentils mashed with grated halloumi; expect a different texture and slightly higher cooking time.
Can I fry the meatballs instead of baking?
Yes — fry in batches in a little oil over medium heat for 6–8 minutes, turning frequently until browned and cooked through.
How do I know the meatballs are cooked through?
Cut the largest one in half — the centre should be opaque and juices clear. Use a thermometer: 74°C internal temperature is fully cooked.
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