Looking for an alternative turkey recipe this festive season? This dish offers a low-carb alternative to noodles, whilst getting in another of your five-a-day!

The recipe serves two so make double of the meatballs and sauce and freeze for another day.

Ingredients:
300g turkey thigh mince; 2 sun-dried tomatoes in oil from the deli; 2 garlic cloves or use lazy garlic; 8 sage leaves; 1 medium egg yolk; 1 tbsp cornflour; 1 x 400g tin chopped tomatoes; ½ red onion; 2 tsp balsamic vinegar; 3 tsp olive oil; 1 x 300g pack butternut squash noodles; 30g pine nuts.

Method:
1 Put the pine nuts in a small saucepan and toast them over a medium heat for 1-2 minutes, shaking the pan frequently. Tip into a dish and leave to one side.

2 Put the mince in a large bowl, add the drained and finely chopped sun-dried tomatoes, half the garlic and finely chopped sage leaves, the egg yolk and cornflour.

3 Season with salt and pepper, mix together, then roll into small balls. Chill in the fridge for 30 minutes.

4 Put the tinned tomatoes in a small pan over a medium heat and add the red onion and vinegar. Season, bring to the boil then reduce the heat and simmer for 10 minutes.

5 Heat 2 tsp olive oil in a large frying pan and fry the meatballs for 3-4 minutes until golden on one side. Then turn and cook for another 3-4 minutes or until cooked through.

6 Add the tomato sauce and return to the boil, then reduce the heat, cover and simmer for 5 minutes.

7 Meanwhile, put the butternut squash noodles in a separate frying pan and add 1 tsp olive oil, a splash of water, the remaining garlic and chopped sage.

8 Season then cover the pan and cook for 4-5 minutes until just tender.

9 Serve with the meatballs and tomato sauce, and scatter over the pine nuts.