Turkey Meatballs & Butternut Spaghetti

Allow us to introduce you to your favorite comfort dish, just with added nutrients! Herby turkey meatballs are served with a rich, hearty tomato sauce and tossed with a tasty butternut spaghetti. Simple, healthy and utterly delicious.

2 servings


For the meatballs 

  • 500g (1lb 2oz) turkey thigh mince
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 6 fresh basil leaves, finely chopped
  • 1 tsp Dijon mustard
  • 1.5 tsp paprika
  • a pinch of cayenne pepper
  • 2 tbsp ground almonds
  • 1 egg, beaten
  • sea salt and cracked black pepper
  • steamed greens

For the sauce

  • 1 tsp extra virgin olive oil
  • a garlic clove, crushed and minced
  • 1 red onion, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 courgette, finely chopped
  • 1 x 400g (14oz) BPA-free tin of chopped tomatoes (the best quality you can afford)
  • 5 large plum tomatoes, cut into quarters
  • 2 tsp dried oregano
  • a handful of fresh basil leaves, plus extra to garnish
  • sea salt and cracked black pepper
  • juice of 1/2 lemon

For the butternut spaghetti

  • 2 tsp coconut oil
  • 2 fresh sage leaves, finely chopped
  • 1/2 large butternut squash, peeled and spiralized (you can buy this ready-made)


1. Using your hands, mix together all the turkey meatball ingredients in a bowl, adding some seasoning. Shape into 10-12 meatballs, then place in the fridge to chill for 1 hour.

2. Meanwhile, make the sauce. Heat the oil in a saucepan on a medium heat. Gently fry the garlic, stirring often, for about 1 minute. Add the onion and fry for a further 5 minutes. Tip in the tomatoes, along with the oregano, basil and seasoning. Bring to a slight boil, then reduce the heat and simmer for about 15 minutes, until the sauce has thickened and the fresh tomatoes have started to soften. Using a spoon, squash the fresh tomatoes into the sauce, then stir in the lemon juice.

3. Tip the sauce into a roasting tin or casserole dish and set aside. Preheat the oven to 180º C/350º C F, gas 4. Heat a little more oil in a frying pan. Fry the meatballs for 1 minute or so on each side. Place them in the sauce, or until the meatballs are cooked through.

4. For the spaghetti, melt the coconut oil in a pan and gently fry the sage leaves until crisp. Stir in the squash, season and fry for 3-5 minutes to heat through.

5. Serve with your choice of steamed greens or a side salad, depending on your preference. If any is left over, it can be packed away for lunch the next day – and still be delicious!

About This Recipe

We extracted this recipe from the brand new book on nutrition and hormonal health by Angelique Panagos, called The Balance Plan.

Want to know more?

Starting this 2019 – 2020 school year, all schools in New York City will be implementing Meatless Mondays in a move towards improved health and sustainability for all the city’s school children. According to Mayor Bill de Blasio, this effort to cut back on meat once a week will result in reduced greenhouse gas emissions, as well as an improvement in New Yorker’s overall health. “We’re expanding Meatless Mondays to all public schools to keep our lunch and planet green for generations to come.” Click on the link to find out more.