If there’s one constant in life it’s that there’s always a pack of turkey burgers in a protein pack. If there’s one other constant in life it’s that I’m a bit weird about burgers – I have to confess I’ve never eaten a fast food burger; they look weird and unappealing and lord only knows what’s in the damn things. So the thoughts of slapping a premade turkey burger between 2 buns was not appealing, but here we are with a 4 pack of the things so what to do?

Enter: Turkey spaghetti and meatballs. As long as somebody has gone to the effort of mincing the turkey and seasoning it and adding breadcrumbs and all to bind it at that point you basically have ready made meatballs so off we go! Adding roast vegetables to the sauce adds bulk and extra goodness. This is a very slimming world friendly recipe, just omit the oil and use spray.

Ingredients:

• Turkey Burgers
• 1 small onion, finely diced *
• 1 minced clove garlic*
• Tin tomatoes*
• Pinch sugar*
• 1/2 tsp dried oregano*
• Vegetables for roasting – I used a red onion, courgette, red pepper & small aubergine, cut into large chunks
• 1/2 tbsp olive oil & 1 tsp balsamic for roasting

Method:

• Preheat the oven to 200c
• Put the vegetables, olive oil, balsamic and salt & pepper to taste on a tray and get it into the oven for approx 20-25 mins until caramelised and softened, tossing halfway through
• Next divide each burger into 4 and roll each piece into a ball, put on a baking tray lined with foil, spray with some one cal spray and pop the tray in the oven for 15 mins until browned and cooked through
  

  They should look something like this:

• Meanwhile get on with the sauce – fry the onion on medium for 5 or so mins until softened
• Add the garlic and fry for 1 min before adding the tin tomatoes, swirl out the tin with approx 100ml water and add that, then the oregano and season with sugar, salt & pepper
• Let the sauce bubble for 15 mins or so until cooked down and delicious
•  Add the meatballs and vegetables to the sauce and let them mingle over low heat with a liid on for at least 5 mins
  

  Serve with some spaghetti and enjoy!

  * It’s frequently a good idea to make double the tomato sauce as it’s a handy freezer staple. This week it’s a particularly good idea if you’re planning to make the enchiladas from the meal plan. A few additions will make it instant enchilada sauce so double the tomato sauce and stash it in the freezer until enchilada time!