Healthy Dinner Recipe #4

These meatballs are so quick to make, look like you’ve put a LOT of effort in (when you haven’t) and they can be frozen and reheated and still taste amazing, so you can make them in bulk.


  • 1 x 500g 2% fat Turkey Mince
  • 1 x white onion
  • 5 x sundried tomatoes
  • 1 x handful of breadcrumbs (although just make a decent amount/ buy a pot)
  • 1 x courgette (per person)
  • 3 x Boxes of Passata
  • 1 x Mozzarella ball (light)
  • Oregano to taste
  • Decent amount of Salt and Pepper for seasoning
  • Handful of Spinach – optional


  • Cutting Board
  • Big Mixing Bowl
  • Bugger loads of Tissue
  • Frying Pan
  • Big Saucepan with Lid
  • Spiralizer
  • Pasta Bowl (or any bowl!)


  1. Get everything out that you need, cut up half the onion quite chunkily, and the other half finely. You ‘chunky’ half is going into the sauce, your fine is going into the meatballs. Cut your mozzarella into bite size pieces
  2. Heat a little oil in the saucepan and add the passata, chunky onion, some oregano and salt and pepper and start to cook on a low heat


  1. In a bowl, empty your mince, breadcrumbs, sundried tomatoes, fine onion, oregano and salt and pepper and then use your hands to bring all the ingredients into one big, sticky mess (if the mixture is too wet from the sundried tomato oil, add some more breadcrumbs). You want it to look wet but still be able to hold itself together in a ball


  1. Pick up a small amount, roll into a ball and then flatten. Pop your bite size piece of mozzarella into the middle and mold the meat mixture around it so you can’t see it anymore. Do this until all the mixture is used


  1. Heat some oil in a frying pan on a high heat and throw your meatballs in. You don’t need to cook them in this time, we’re just sealing them so they don’t fall apart and they have a bit of colour. (I forgot to do this so I shoved all my meatballs straight into the sauce and had to sieve them back out, which is why they look pale and raw in the pic below!)


  1. Once coloured, transfer them into your passata mixture which should, by now, be slightly boiling. Place your lid on and leave these to cook for at least 40 minutes
  2. Whilst the meatballs are cooking, you can make your courgetti. Use your spiralizer (sounds fancy but you can buy them really cheap) and make your courgetti according to instructions. Put this into a frying pan with oil and some salt and pepper and leave
  3. When your meatballs have 10 minutes left, turn on your courgetti. Heat for about 5 minutes on a high heat. You’ll notice a ridiculous amount of water comes out and the courgette and you don’t want that as it makes your meal really wet. When it’s softened and water is everywhere, drain the excess and then tip your courgetti onto as much tissue as you can afford to spare – you’ll be amazed the amount that comes out of it


  1. Chuck your courgetti into your pasta bowl and then throw on your meatballs. In the picture above I also added some spinach to my meatball recipe as some extra greens but this is totally optional! If you want to include this, chuck in the handful to your meatballs just before you start your courgetti
  2. Tuck in! When you cut into one of your meatballs you’ll notice the mozzarella has melted in the middle and you don’t need any additional cheese for your meal!


Thanks for reading,


S x


  1. Nikki

    March 30, 2016 at 1:33 am

    These look amazing – I’ve got them on my shopping list to try out next week! x

    1. Sophie

      March 30, 2016 at 9:09 am

      Honestly they’re so good! Let me know how you get on xx

Leave a Reply