Turkey Meatballs and Fire-Roasted Tomatoes

Steps

1. Rinse buckwheat and cook in pot of boiling water for about 15 minutes. While buckwheat cooks, finely chop broccolini. After 15 minutes, add broccolini to pot with buckwheat and continue to cook for 2-3 minutes, until buckwheat is tender and broccolini is bright green. Drain, rinse under cold water and drain. Transfer to a bowl, grate courgette into bowl. Add oil and season to taste.
2. In a bowl, combine all turkey meatballs ingredients (except oil and almonds) and mix. Using damp hands, shape mixture into golf ball-sized balls. Brush with oil, place on prepared tray.
3. Bake meatballs for 6 minutes, sprinkle over almonds and bake for a further 2-3 minutes until turkey is nearly cooked through and almonds are turning golden.
4. While meatballs cook, prepare fire-roasted tomato sauce. Thinly slice brown onion and finely chop garlic. Heat oil in a medium fry-pan on high heat and cook onion for about 3 minutes with a pinch of salt until they soften. Add garlic and fire-roasted tomatoes, stir and bring to a simmer. Reduce heat to medium and cook for 3-4 minutes until sauce has thickened slightly. Season to taste, add honey (if using).
5. When turkey meatballs are out of oven, transfer to pan with sauce and cook turning occasionally, for 1-2 minutes or until cooked through.