300g Minced Turkey Breast
30g Spinach
1tbsp Italian Seasoning
1tbsp Sage
1tbsp Fennel
Salt & Pepper
2 Tbsp Olive Oil

For the Sauce:

Half a Butternut Squash
1 Red Pepper
2 Big Tomatoes
1 Red Onion
2 Garlic Cloves
Chicken Stock
1tbsp Sage
1tbsp Fennel
Parsley to garnish.


1.Roast pepper, onion, squash, garlic and tomato for 45 mins at 190°C.

2.Whilst the vegetables are roasting, mix all meatball ingredients in a large bowl.

3.Roll 10 golf ball sized meatballs out of the mix.

4.In a deep frying pan, sear all the meatballs on all sides, roughly 1 min each side.

5.Reduce heat and cook for 10 minutes, then remove from the heat.

6. Place roasted veg into a blender, then add sage and fennel – blend.

7.If the sauce is too thick, add chicken stock until the desired consistency is achieved.

8.Place meatballs back on a medium heat and add the sauce. Cook for 5 minutes.

9.Cook courgetti on a high heat for 5-7 minutes