
So here we have my twist on Jamie Olivers’s second recipe ‘to save your life’ – a Classic Tomato Spaghetti. It’s tough to mess with a classic but the Naturopath in me is screaming ‘add protein and vegetables’ to make this simple staple, nutritionally complete!
So that’s exactly what I did and not only is this one nourishing meal, it’s also absolutely delicious and really very quick and simple to make. It can also be made ahead and reheated to serve.
Health benefits
Turkey is a vitamin and mineral rich source of protein. It is a rich source of tryptophan which is a precursor of the neurotransmitter serotonin, our feel-good hormone. It’s also a great source of vitamin B12, which makes it a great option for those who suffer from anxiety and mood disorders. I like to cook with it occasionally to add a little nutritional variety to my families diet. The assortment of vegetables included in the meatballs and sauce contributes lots of plant-based fibre and nutrition.
You can serve this dish the traditional way, with whole wheat or gluten-free spaghetti. Or for even more nutritional bang for your buck, serve it with zoodles (courgettes/zucchini spiralized) or quinoa. Whatever your preference, these are SO delicious!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
PS- this dish is photographed in the stunning Solidteknics safe, non-stick, everlasting cookware. More about it HERE.
Turkey and Sage Spaghetti Meatballs

Ingredients
Tomato Sauce
- 1 bunch/s fresh basil leaves
- 1 onion/s -finely diced
- 2 clove/s garlic -finely sliced
- 1 kg roma tomatoe/s (or 2 x 400g tins of chopped tomatoes)
- 1 tbsp red wine vinegar (or balsamic vinegar)
- 1 tbsp olive oil -extra virgin
Turkey and Sage Meatballs
- 1 rasher/s bacon - short cut, finely diced
- 1 red onion/s -finely diced
- 1 clove/s garlic -crushed
- 30 g baby spinach -finely chopped (1 cup approx.)
- 1 carrot/s (large) grated
- 500 g turkey mince
- 50 g almond meal (½ cup)
- 1 free-range or organic egg/s
- 2 tbsp fresh sage leaves (or 1 tablespoon dried sage)
- Sea salt and freshly ground black pepper -to taste
- 300 g spaghetti - I love quinoa and rice spaghetti
Method
Start with the tomato sauce:
- Pick the basil leaves from the stalks, finely chop the stalks and set aside the basil leaves which you can also roughly chop or tear.
- Peel and finely dice the onion and garlic. I generally chop this in the Thermomix garlic 5 seconds, speed 5 then add the onion, 10 seconds speed 5. I then add this to a small pot (to make the sauce) and without washing the Thermomix, use the bowl to make the meatballs.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion and garlic. Cook for around 7 minutes, or until soft and lightly golden.
- If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Stir in the basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
- Season with a tiny pinch of salt and pepper, then continue to simmer for around 15-20 minutes, stirring occasionally.
- Once cooked, remove from the heat and stir in the basil leaves (reserving a few to garnish).
- Meanwhile…
Prepare the meatballs:
- Prepare (chop or grate) your bacon, onion, garlic, spinach and carrot (by hand or in a food processor). Thermomix garlic first 5 seconds speed 5, then the onion, bacon, carrot and spinach, 20 seconds speed 4-5 (until chopped finely).
- Place in a large mixing bowl with the turkey mince, almond meal, egg, sage and seasoning. Thermomix add the mince, almond meal, egg, sage and seasoning and mix 30 seconds, on reverse speed 3 (you may need to scrape the sides to make sure the ingredients are evenly combined).
- Wash your hands well and squeeze the mixture to combine all of the meatball ingredients.
- Roll it into approx. golf ball sized meatballs and set aside until ready to cook.
- To cook, place a little olive oil in a large non-stick or cast iron pan and heat over a medium-high heat. Cook the meatballs for about 5 minutes or until brown, turning to cook on both sides.
- Once the meatballs are almost cooked, pour over the tomato sauce and let simmer for 5 minutes or until the meatballs are cooked firm.
Serve
- With the reserved basil leaves and finely grated Parmesan cheese (or nutritional yeast for dairy-free).
- With al dente whole wheat or gluten-free pasta, zoodles or quinoa.
- I also serve with a simple green salad.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store in an airtight container in the fridge.
- Can also be frozen (cooked meatballs in sauce). Or, you can freeze the meatballs prior to cooking.
Katie says
Yum Georgia! Is there any preference to choosing turkey mince over chicken?
Georgia Harding says
Hi Katie, yes you can easily substitute chicken mince if you’d prefer. G x
Sarah says
Hi Georgia! I’m making a big batch of these today and can’t wait. Just wondering how you would go about freezing them? Would you do it in the sauce or the meatballs on their own (raw or cooked)? Thanks!
Georgia Harding says
Hi Sarah, I would freeze the sauce and raw meatballs separately (but that could be the control freak in me)!! You can also cook and freeze it as you would a casserole , I just think the meatballs will hold up better if kept raw. Enjoy G x
Sarah says
Thank you so much. And thank you for the recipe – we had them tonight and they were amazing!
Jane says
High fives all round with this one. The fussy eater loved eating it, so mums happy. And the 7-year old loved helping mum roll the meatballs… so everyones winner. Thanks!
Georgia Harding says
That’s great Jane, thrilled you all enjoyed it, it’s actually on the menu at our place tonight! G x
Natasha says
These meatballs are AMAZING and a regular on our meal plan. So delicious served over quinoa or sweet potato mash too. My husband declares it as one of his favourite meals and he’s difficult to please so a big compliment! I freeze leftovers (with sauce) and defrost and reheat for a second meal and it’s just as good the second time. Thanks Georgia!
Georgia Harding says
Glad you all love them Natasha – especially hubby lol! Thanks for taking the time to comment and review them Gx
Cristina says
Hi Georgia! Thanks for this recipe, I’ve been trying different ones with turkey mince with no luck. Do you have any preference over the mince? I’ve found there are two types, one 100% turkey (not a winner among my fussy eaters) and another one with 1-5% rosemary extract that seem to taste ‘less bad’ according to my little judges.. Will definitely give your recipe a go pretty soon 🙂 thank you!
Georgia Harding says
Natasha you could sub with pork or chicken mince in this recipe if you’re kids don’t like Turkey. Also the other flavours in this dish really mask the ‘meaty’ taste so maybe this would be a winner. G x
Rachael says
We had these tonight. I didn’t have sage but I put fresh basil in the meatballs and dried oregano, it was a hit for my fussy 12 & 9 yo plus the hubby. Very delicious, will be having again. Thank you!
Georgia Harding says
Beautiful, so pleased you and your family loved them Rachael. Thanks for your feedback and the 5 star rating G x
Elaine says
Really great meatballs! Thanks for the recipe. My whole family loved it. Served with pasta for the kids and we had it with brown rice. Love that there’s hidden veg in the meatballs!
Georgia Harding says
Thanks Elaine, so glad you all enjoyed it and thanks for the 5? rating too G x
Kristy Miles says
Goodness these were delicious – and took less time to make than I thought they might. Yum!
Georgia Harding says
So glad you enjoyed them Kristy and cheers for the 5?s
Alexandra Cleary says
Hi Georgia! I’m going to make these this week, would they work with beef mince? Thank you!
Georgia Harding says
Yes, definitely G x
Meegan says
What can I use instead of almond meal??
Georgia Harding says
Breadcrumbs or rice crumbs if you are GF Meegan will work well Gx
Meegan Wilson says
Thank you. Can’t wait to try them this weekend ?
Kim Lambert says
The meatballs are so yummy! The flavour of the mince would be really nice in a home made sausage roll mmmmmm
Georgia Harding says
So glad you thought so Kim, yes agree it would be great for sausage rolls too G x