Why it suits reflux: Turkey mince is much leaner than beef, and a stock sauce replaces the usual tomato sauce.
Ingredients
- 500 g turkey mince
- 40 g breadcrumbs
- 1 egg
- Small bunch of parsley, chopped
- 300 g pasta
- 2 courgettes, grated
- 300 ml low-salt chicken stock
- 1 tbsp olive oil
- 2 tbsp grated Parmesan (optional)
Method
- Mix the mince, breadcrumbs, egg and half the parsley. Shape into 20 small balls.
- Brown the meatballs in the oil for 8 minutes, turning often.
- Add the stock, cover and simmer for 10 minutes.
- Cook the pasta, adding the grated courgette for the last minute, then drain.
- Toss the pasta with the meatballs and sauce, the rest of the parsley and a little Parmesan.
Make it work for you
- Eat a normal-sized portion and finish two to three hours before bed.
- If an ingredient is one of your triggers, look up a swap in the food checker.