Turkey Meatballs in Spicy Tomato Sauce


  • For the Sauce

  • For the Meatballs


We’ve teamed up with Team GB Winter Olympians Nick Buckland and Penny Coomes to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.

This recipe is inspired by Nick Buckland’s and Penny Coomes’ Turkey Meatballs.

This filling meal is a great way to end the day and refuel. By replacing darker meats (like beef) with turkey, this recipe becomes a much healthier alternative to your usual meatball dishes. Creating your own meatballs also gives you more control over what you’re putting into your body.




For the sauce, put the onion and the celery into the food processor and blitz to a mush, tip into a large glass bowl. (Reserve 2 tbsp of the mixture for the meatballs).


Add the garlic oil and chili flakes and cook on MEDIUM MICROWAVE for 3 mins. Add the cans of tomatoes + ¾ can of water, sugar and salt and pepper. Stir well and cook on SIMMER MICROWAVE for 10 mins while you do the meatballs.


Put all the ingredients for the meatballs, including the reserved onion and celery mixture in a bowl and gently mix together with your hands. Don’t over mix or this will make the meatballs dense and heavy.


Take a generous heaped tsp of mixture and roll it into a ball between the palms of your hands.


Drop the meatballs gently into the hot sauce.


Place back into the microwave and cook on SIMMER MICROWAVE for 15 mins or until cooked through.


Serve over a bowl of spaghetti and finish with a good grating of Parmesan cheese and torn basil leaves.


Turkey Meatballs in Spicy Tomato Sauce

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Adjust Servings:
For the Sauce
1 Peeled Onion
1 Stick Celery
1 tbsp Garlic Oil
½ tsp Chili Flakes
2 x 400g cans + approx. ¾ can of water Chopped Tomatoes
1 tsp Sugar
1 tsp to taste Salt and Black Pepper
For the Meatballs
500g Turkey Mince
1 beaten Egg
3 tbsp Bread Crumbs
3 tbsp Grated Parmesan Cheese
1 tsp Worcestershire Sauce
1/2 tsp Dried Thyme

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