1 tbsp coconut oil
300g ready-made turkey meatballs
2 tomatoes, roughly chopped
3 spring onions, roughly chopped
1 clove garlic
Handful of baby spinach leaves
2 roasted red peppers from a jar, drained and roughly chopped
20g blanched almonds
Salt and pepper
2 tbsp grated cheddar
Chopped parsley to serve (optional)
Method (serves 2)
Melt the coconut oil in a large frying pan over a medium to high heat. Drop in the turkey meatballs and fry, turning regularly, for 2 minutes.
Chuck the rest of the ingredients, apart from the cheese and parsley, into a food processor along with a splash of water and a pinch of salt and pepper. Blitz until smooth (ish), and pour in with the meatballs.
Bring the whole lot to a simmer and cook for a further 6-7 minutes until you are sure the meatballs are cooked through. Check by cutting into one to make sure there are no raw pink bits of meat left. Spoon up the super-speedy meatballs and top with cheddar and parsley, if using.
10.5g of which saturates