Prep: 15 mins Cook: 30mins
450g Lean Turkey Mince
1/2 Cup Rolled Oats (I used Juvela Gluten-Free)
1/2 Cup Milk
2 Tbsp Dried Italian Mixed Herbs
1/4 Tsp Salt
2 Tsp Chilli Powder
For Tomato Sauce
1 Tbsp Olive Oil
2 Tsp Minced Garlic
1/2 Tsp Salt
1 Tsp Chilli Flakes
800g Chopped Tomato or Passata.
In a large skillet, heat olive oil over medium heat. Add frozen peppers and cook until soft. Add minced garlic and chilli flakes and cook for 1 minute. Stir in the tomatoes/passata and leave to simmer.
Meanwhile in a large bowl, mix together your oats and milk. Add egg, mixed herbs, chilli powder and salt and combine. Add your Turkey Mince and use your fingers to mix it all together.
Form the mixture in to large balls (I made 11 balls) or you could make 22 golf sized balls.
Gently drop the meatballs in to the sauce, cover and leave to cook on a low heat for 20 mins. Turn the meatballs over and cook for another 10 minutes or until cooked through.
Serve with Gluten-Free Tagliatelle.