My good ol’ faithful spicy chicken and turkey meatballs, cooked in a rich and spicy tomato sauce. I would usually use Turkey mince on its own for this recipe, but could only get hold of this mix, either way is fine. This mince is healthier and more succulent than beef.

• 500g chicken/turkey mince mix, mashed up
• 1/2 tsp. sea salt
• 1 tsp. paprika
• 1/2 tsp. chilli powder
• 1/2 tsp. dried oregano
• 1/2  dried thyme
• 1 tbsp. red pesto
• Sauce:
• 2 tbsp. olive oil
• 1 onion, finely diced
• 1 carrot, grated then finely chopped
• 1 celery stick, finely diced
• 2 cloves of garlic, grated
• 1 tsp. paprika
• 1/2 tsp. chilli powder
• 1 tbsp. red pesto
• 1 tsp. tomato puree
• 20g fresh thyme
• 1 tin  chopped tomatoes
• 1 tbsp. brown sugar
• 1 tbsp. Worcester sauce
• Spaghetti
• Extra virgin olive oil, chilli flakes and basil leaves for serving.

• Mix together all of the meatball ingredients, with wet hands create even balls and place in the fridge for an hour, or overnight if you have time.
• Heat the oven to 180 degrees.
• Heat 1 tbsp. of oil in a pan and brown the balls in batches, removing them each time with a slotted spoon.
• Add a little more oil to the pan and add the onion and carrot cook for a few minutes.
• Then add the garlic, paprika, chilli powder, red pesto and tomato purée. Stir this paste and cook for 5 minutes more.
• Add the fresh thyme leaves, the tomatoes, brown sugar and Worcester sauce.
• Season with salt and pepper.
• Place the balls back in and stick in the oven on low for 20 mins, covered.
• After 20 mins remove the lid, cook for 10 minutes more, uncovered.
• Serve up with spaghetti, a drizzle of extra virgin olive oil, some basil leaves and a sprinkle of chilli flakes.