Skinny turkey meatballs with courgetti supergolden bakes

Sunday, 25 May 2014

Skinny turkey meatballs with courgetti


When I discovered – via a friendly tweet – that I was shortlisted for a BiB (Brilliance in Blogging) award back in April I was completely taken aback. I am not sure who nominated Supergolden Bakes for a BiB Food award but I am very grateful. Self promotion was never my strong suit!

I was even more thrilled to discover yesterday that I have now made the finalists and for that I would like to thank each an everyone who voted for me – it really means the world. I am among some seriously good blogging company – check out the other very deserving finalists: A Mummy Too, Elisabeth's Kitchen, My Golden Pear, The Crazy Kitchen and Taming Twins.

I will hopefully meet all of the finalists (and many other bloggers) at Britmums Live which I will be attending for the first time this year. If you spot me skulking in a corner looking tongue-tied please come and rescue me!

In the run up to the BiBs I shall be making a huge effort to eat healthily and steer clear of doughnuts in order to fit into one of my dresses if nothing else. These skinny, mini, speedy turkey meatballs are a a great ally in this project. They are so tasty, easy, low fat and ready in under 30 minutes. The courgetti (courgette 'spaghetti') keep this meal 100% diet friendly and are absolutely delicious. I have used a Gefu Spirelli Spiral Cutter (full disclosure, that’s an affiliate link) to create these – a very nifty little gadget which I will review at length in another blog post.

In order for this dish to be ready in record time you will have to multitask a little. The meatballs bake in the oven while sauce is simmering and then everything is combined for a further 10 minutes. Luckily the courgetti doesn't require any cooking – and it's ready in a few minutes.

For the tomato sauce
400g | 14oz can chopped tomatoes (or plum tomatoes)
2 large shallots
2 large garlic cloves
2 tsp sugar
1 bay leaf
80ml | 1/3 cup red wine
80ml | 1/3 cup water
2-3 tbsp small capers
Salt and pepper to taste

  1. Pulse the shallots and garlic in a mini chopper or finely mince by hand.
  2. Heat 1 tbsp of olive oil in a large pot and sweat the shallots and garlic for a couple of minutes. Add the sugar and bay leaf.
  3. Pulse the tomatoes in a the mini chopper then add to the pot together with the wine/water. Stir then simmer for about 15 minutes while the meatballs are baking. Taste and season with salt and pepper.
Note: this doesn't make a large quantity of tomato sauce. You can double the recipe if you like but you will need to cook for twice as long. 

For the meatballs
800g | 1.7 lbs 4% fat turkey mince
3-4 tbsp oatbran (replace with breadcrumbs)
3 large shallots
2 large garlic cloves
2 tbsp grated Parmesan
2 tbsp flat leaf parsley
2 tbsp lemon thyme
1 tsp salt
1/2 tsp white pepper
Pinch allspice

  1. Preheat the oven to 180C | 350F. Lightly oil a large heavy tray so it doesn't stick.
  2. Pulse the shallots, garlic and herbs in a mini chopper until finely minced. Alternatively, finely chop everything by hand.
  3. Put all the ingredients in a large bowl and thoroughly mix together with your hands. 
  4. Form small meatballs, about size of a walnut, with wet hands and place on the tray slightly spaced apart.
  5. Bake for about 15 minutes then add to the sauce for a further 10-15 minutes.
Note: You can use lean pork mince or even beef to make the meatballs and can fry instead of baking them. Kids love these with pasta or rice.

For the courgetti
Allow 1 large courgette per serving
Grated Parmesan to serve
Salt and pepper to taste
Fresh lemon thyme leaves
Salt and pepper

  1. Use your Spirelli or a julienne peeler to create the courgetti then put in a large bowl with a pinch of salt. Toss then set aside. The salt will soften the courgette and it will release some water. You may want to drain it before serving if it appears too moist.
  2. Divide on plates and top with the meatballs. Scatter a few capers on top and sprinkle with a little grated Parmesan and some thyme leaves.


  1. Love vegetables for spaghetti, great sounding recipe.

  2. Good golly this sounds delicious! I've been toying with the idea of trying to fit into something I already own for BritMums Live (or I could just buy something new and bigger, haha!) Congratulations to you and I wish you all the best with the awards! Thanks every so much for the mention too. If you see me skulking in a corner looking terrified will YOU come and rescue me please, haha! :D

    1. I guess with attending the event we will have to be the awards with whatever we have been wearing all day? Or bring a change or clothes? We did not think this through!

  3. Brilliant recipe. I love turkey meatballs and I've had my eye on a spiralizer for a while now. I really must get one. Your courgette noodles look lovely!

    1. I love how quick and versatile they are! And practically calorie-free

  4. Congratulations on making the finals!

    This looks like a fab recipe, I love finding new ways to use turkey :)

  5. will have to try this recipe as am trying to cut down myself to get into a fab dress or a friends wedding in august this year. Love meatballs & veggie pasta

  6. Nope, turkey is all sorts of gross and I ain't having any of it (beef or beef/pork meatballs only for me), but being low-carb I REALLY need to get myself a Gefu Spirelli Spiral Cutter.

  7. This sounds fabulous...I need to look into getting a spiral cutter!

  8. I love the sound of these, have used turkey to make burgers but not meatballs - and the courgette spaghetti sounds really interesting

  9. Turkey meatballs with courgetti are delectable.. I simply love your post