Turkey meatballs with a courgette and olive sauce

I know, it’s another meatball recipe. I didn’t realise how much I eat different variations of meatballs until I started blogging about it. I just checked my list of recipes I haven’t blogged about yet, there are four meatball related dishes, so you’d better get used to reading about them! 

This particular dish includes turkey mince, rather than the usual beef which means that they are quite light and are paired with a simple courgette and olive sauce, to make a quick weeknight meal.  I’m going to start cooking with turkey mince more often, as it’s also much cheaper than beef. 

This recipe is also amended, predictably, from a BBC Good Food recipe. 


Serves 2

Turkey meatballs in olive & courgette sauce

15Prep Time

30Cook Time

45Total Time

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  • 250g minced turkey
  • 2 tbsp fresh white breadcrumbs
  • 1/4 onion, grated
  • 1 tsp fennel seeds, ground with a pestle and mortar
  • 1 tbsp olive oil
  • 1 courgette, cut into half-moons
  • 2 garlic cloves, finely sliced
  • 200g tin chopped tomatoes
  • 15g chopped black olives
  • 150g fusilli


  1. Mix the first 4 ingredients together in a bowl and season generously. Roll into 12 meatballs.
  2. Heat half the oil in a large frying pan. Pop in the meatballs and brown all over. Remove from the pan and set aside.
  3. Add the rest of the oil and tip in the courgettes, olives and garlic. Cook for 3 mins to soften.
  4. Pour in the chopped tomatoes, plus half a tin of water and the meatballs.
  5. Simmer for a further 15-20 mins, or until the meatballs are cooked through and the sauce has really thickened.
  6. Meanwhile, cook the pasta following pack instructions. Drain and mix with a few tbsp of the tomato sauce to coat. Top with the meatballs and remaining sauce. Sprinkle with Parmesan and serve.


I used gluten free pasta, but obviously is good with any kind of pasta.