Turkey Meatball Marinara

• 280g turkey mince
• 180g spaghetti
• 1 can crushed tomatoes
• 2 garlic cloves
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper

1. 1

   Bring a large pot of well-salted water to a boil for the spaghetti.

2. 2

   Mince the garlic. Mix the turkey mince with half the dried basil, half the oregano, salt, and pepper. Roll into 14–16 small meatballs.

3. 3

   Heat olive oil in a wide pan over medium heat. Cook the meatballs in batches, turning, until browned all over — about 6–8 min. Remove and set aside.

4. 4

   In the same pan, add the remaining garlic and cook 30 seconds. Pour in the crushed tomatoes, add the remaining herbs, and season with salt and pepper. Simmer 5 min.

5. 5

   Return the meatballs to the sauce. Simmer gently 8–10 min until the meatballs are cooked through and the sauce has thickened.

6. 6

   Meanwhile, cook the spaghetti until al dente. Reserve a cup of pasta water, then drain.

7. 7

   Add the pasta to the sauce, tossing to coat and adding pasta water as needed to loosen. Serve immediately.