Turkey meatballs in tomato & fennel sauce

Requires a blender although I find cross chopping the vegetables works fine
  • 400g turkey mince
  • 25g fresh white breadcrumbs
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 tsp fennel seeds
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 400g spaghetti, cooked, to serve
  1. Put the mince in a mixing bowl with the breadcrumbs and half the garlic. Season and mix well to combine. Using your hands, shape the mixture into 12 balls, then chill for 10 mins.
  2. Meanwhile, heat 1 tbsp oil in a pan. Add the onion, carrot and remaining garlic. Cook for 5-6 mins until softened. Add the fennel seeds and cook for a few secs. Tip in the tomatoes with half a can of water, then stir in the tomato purée. Season and simmer for 15 mins until thickened. Using an electric hand blender, whizz until roughly smooth.
  3. Meanwhile, heat the remaining oil in a non-stick frying pan and fry the meatballs for 8-10 mins until cooked through. Transfer to the sauce and simmer until piping hot. Serve with spaghetti.