These turkey meatballs are low-fat but still full of flavour. Leftovers freeze brilliantly too.
For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened.
Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.
For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.
Add all the remaining ingredients and simmer, covered, for seven minutes.
For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
Using floured hands, form teaspoons of the turkey mixture into small balls.
Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.
Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.