Ingredients

• 1 tbsp olive oil
• 1 medium onion
• chopped
• 40g/1½oz white breadcrumbs
• 50ml/2fl oz milk
• 250g/9oz turkey mince
• 1 small apple
• peeled and grated
• 1 tsp fresh thyme leaves
• ½ tsp salt and freshly ground black pepper
• 1 tbsp flour
• for dusting
• 2 tbsp sunflower oil
• 1 tbsp olive oil
• 1 medium onion
• chopped
• 1 clove garlic
• crushed
• 400g/14oz tin chopped tomatoes
• 100ml/3½fl oz water
• 1 tbsp tomato purée
• 2 tsp sugar
• ¼ tsp dried oregano
• pinch dried chilli flakes
• salt and freshly ground black pepper
• 250g/9oz dried spaghetti
• chopped fresh parsley or basil

Directions

• For the meatballs
• heat the oil in a pan and fry the onion for about 10 minutes until softened.
• Meanwhile
• soak the breadcrumbs in the milk for 10 minutes in a large bowl.
• For the sauce
• heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.
• Add all the remaining ingredients and simmer
• covered
• for seven minutes.
• For the meatballs
• add the turkey mince
• grated apple
• thyme
• sautéed onions
• salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
• Using floured hands
• form teaspoons of the turkey mixture into small balls.
• Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer
• uncovered
• for 8-10 minutes.
• Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.