Turkey meatballs in tomato sauce with rice

Ingredients (serves 4)

• Turkey mince500 g
• Courgette150 g
• Tinned tomatoes800 g
• Onion100 g
• Rice (dry)220 g
• Olive oil10 g

Also: Garlic, basil, oregano, salt, pepper

Method

1. Get ready: finely grate the courgette (150 g) and gently squeeze out the liquid. Finely chop the onion and 2 garlic cloves. Rinse the rice (220 g).
2. Mix the mince (500 g) with the courgette, a little salt and pepper. With wet hands, shape 20 meatballs. Wash your hands after handling raw meat.
3. Cover the rice with 440 ml water, season lightly with salt and bring to the boil over high heat for 2–3 min. Then cover and cook over low heat for 18 min, until the water is absorbed.
4. Meanwhile, heat the oil (10 g) in a wide pot over medium heat. Fry the onion and garlic for 3 min, until soft.
5. Pour in the tomatoes (800 g), add the oregano and bring to the boil over medium heat for 2–3 min. Carefully add the meatballs to the sauce.
6. Cover and simmer over low heat for 20 min, turning the meatballs halfway.
7. Cut one meatball open: there should be no pink left inside and the juices should run clear (or a thermometer reads 75 °C). If it's still pink, simmer over low heat for another 5 min.
8. Stir in the basil and serve with the rice. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.