Turkey Meatballs and Fire-Roasted Tomatoes

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Prepare parsley. Rinse buckwheat and cook in pot of boiling water for about 15 minutes. Finely chop broccolini. After 15 minutes, add broccolini and peas to pot and continue to cook for 2-3 minutes, until buckwheat is tender and broccolini and peas are bright green. Drain, rinse under cold water and drain. Transfer to a bowl and grate courgette into bowl. Add oil, toss to combine and season to taste.
2. In a bowl, combine all turkey, turkey spices and a pinch of salt and mix together. Using damp hands, shape mixture into golf ball-sized balls. Brush with oil and place on prepared tray.
3. Bake meatballs for 6 minutes, then 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 with a pinch of salt for about 3 minutes, until softened. 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.
6. TO SERVE spoon green buckwheat onto plates. Top with turkey meatballs and spoon over fire-roasted tomato sauce. Crumble over feta and parsley.