SW recipe: Turkey meatballs in Creole sauce

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  • Low-calorie cooking spray
  • 800g lean turkey mince (5% fat or less)
  • 2tsp dried thyme
  • 1tsp dried chilli flakes
  • A small handful chopped fresh parsley, to garnish
  • Vegetables or rice, to serve

For The Creole Sauce

  • 4 garlic cloves, crushed
  • 1 onion, thinly sliced
  • 6 celery sticks, finely chopped
  • 3 peppers (a mix of red, yellow and orange), deseeded and roughly chopped
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • A pinch of sweetener
  • 1 bay leaf
  • 1tbsp Cajun seasoning


  • Preheat the oven to 180°C/Fan 160°C/Gas 4.
  • First, put all the sauce ingredients in a saucepan and bring to the boil over a high heat. Reduce the heat to low, season to taste and simmer for 15-20 minutes.
  • Meanwhile, spray a large ovenproof dish with low-calorie cooking spray.
  • Put the turkey, thyme and chilli in a large mixing bowl and season to taste.
  • Using your fingers, mix well and roll into walnut-sized meatballs. Arrange the meatballs in a single layer in the ovenproof dish. Spray with low-calorie cooking spray and cook in the oven for 10-12 minutes.
  • Pour the tomato sauce over the meatballs to cover them evenly, then return the meatballs to the oven and cook for 15-20 minutes or until the meatballs are cooked through.
  • Scatter over the parsley and serve hot with vegetables or rice.

credits: goodtoknow.co.uk

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