Turkey & Spinach Meatballs in Gentle Tomato Sauce

These are not your aggressive, garlic-heavy, "I'll regret this later" meatballs. They're soft, herby, and baked in a simple tomato sauce that's gentle on the stomach. Turkey is lean and easy to digest. The spinach adds greenery without making a fuss.

Why it's gut-friendly: Turkey is a lean, easily digestible protein. Spinach is packed with fibre and nutrients. A simple tomato sauce without too much garlic or chilli is gentle on sensitive stomachs.

Ingredients (Serves 4):

• 500g turkey mince
• 1 egg, lightly beaten
• 50g breadcrumbs (use gluten-free if needed)
• 1 tsp dried oregano
• A large handful of spinach, finely chopped
• Salt and pepper
• 1 tbsp olive oil
• 1 x 400g tin of chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp maple syrup (optional, to balance acidity)
• Fresh basil to serve
• Cooked pasta, polenta, or crusty bread to serve

Method:

1. Preheat oven to 200°C (180°C fan).
2. In a large bowl, combine the turkey mince, egg, breadcrumbs, oregano, chopped spinach, and a generous pinch of salt and pepper. Mix gently with your hands until just combined—don't overwork it.
3. Roll into 16-20 small meatballs.
4. Heat the olive oil in a large ovenproof frying pan over medium heat. Brown the meatballs in batches, turning gently, until golden on all sides. Remove to a plate.
5. In the same pan, add the chopped tomatoes and tomato purée. Bring to a simmer and cook for 5 minutes. Add the maple syrup if the sauce tastes too sharp.
6. Return the meatballs to the pan, nestling them into the sauce.
7. Transfer the pan to the oven and bake for 15 minutes until the meatballs are cooked through.
8. Scatter with fresh basil and serve with pasta, soft polenta, or crusty bread.