- 500g turkey mince
- 4 slices of prosciutto ham
- 2 tsp olive oil
- 8 garlic cloves, crushed
- 115g feta cheese, crumbled
- 1tsp dried oregano
- 1 egg
- 1 tbsp tomato puree
- 2 cans chopped tomatoes
- 320g wholewheat pasta, cooked
- In a bowl, mix the turkey, feta cheese and oregano.
- In a separate bowl, combine the egg, half the garlic and tomato puree, then mix into the turkey mix.
- Form into meatballs.
- Heat the oil in a pan on a high heat, brown the meatballs and remove from the pan.
- Reduce the heat, and add the rest of the garlic and prosciutto to the pan and cook until the prosciutto is slightly crispy.
- Add the chopped tomatoes and the meatballs, and simmer for 15minutes – watch as water may need to be added.
- Add cooked pasta and mix.
- Serve with crumbled feta.
Turkey – One of the most lean protein sources, turkey is also high in potassium for fluid balance and muscle contraction, phosphorus for bone structure and metabolic functions, and iron for oxygen transport.
Feta – High in calcium for bone strength, feta cheese is relatively low in calories and fat compared with other cheeses.
Tomatoes – massively high in vitamin C for protein and neurotransmitter synthesis; it also has functions in detoxification and as an antioxidant. It also gives you vitamin A for vision and immune function, and potassium for fluid balance and muscle contraction.
Pasta – High in fibre (if wholewheat) for good digestion, and low in fat, this starchy source provides energy and a good base to this dish.