Hey guys, it’s Warren here and today I’m going
to be making South Carolina spaghetti meatballs
using turkey meatballs from Muscle Food, to
make this recipe super clean.
This recipe is enough to serve 2 people.
We’ll be using some South Carolina sauce as
part of Muscle Food’s Summer flavours range,
as well as some of their turkey meatballs.
To begin with, place 8, lean, turkey meatballs
into an oven dish then open up your sachet
of South Carolina sauce.
Pour the sauce into the oven dish, ensuring
the meatballs are covered all over.
You’ll then need to place the turkey meatballs
into an oven that’s preheated to 180c / 350f.
Leave to cook for about 20 minutes.
Meanwhile, we’ll prepare the rest of the ingredients.
Take a medium size onion, slice the ends off,
slice in half and peel, then add to a mini
Also add 2 peeled garlic cloves then finely
If you don’t have a food processor, simply
finely chop using a sharp knife.
Next, take a saucepan and place over a medium
heat on the stove and add a couple of squirts
of spray oil.
Then add your onion and garlic and fry for
about 5 minutes.
Then, whilst remaining over a medium heat,
add 1 tin of chopped tomatoes and 1 tbsp of
oregano, then season with some salt and pepper.
Stir the ingredients together and leave to
simmer for about 10 minutes – until the sauce
has thickened up nicely.
Also, cook 200g of spaghetti in boiling water,
according to the instructions on the packet.
Once everything is cooked, drain the spaghetti
from it’s water and serve up into a bowl.
Take the tomato sauce off the stove when you’re
happy with it’s thickness then pour onto the
Take the turkey meatballs from the oven.
Make sure the meatballs are cooked through
and there’s absolutely no pink in the middle,
then serve up 4 turkey meatballs per portion,
on top of the tomato sauce.
There you have it, that’s how easy it is to
make a lean, spaghetti meatballs dish marinated
in this delicious, Muscle Foods, South Carolina