By nutritional therapist Christine Bailey 

This flavourful dish of Italian-style meatballs has a subtle spicy kick from the chilli sauce. You can prepare the sauce and form the meatballs in advance, then reheat the sauce and cook the meatballs when ready to eat. If you like, serve it with the courgette noodles.

(serves 2)
Preparation time: 20 minutes
Cooking time: 50 minutes

Ingredients: 
1 small red onion, cut into quarters
2 garlic cloves, peeled and left whole
½ red pepper, deseeded and cut into large chunks
500g plum tomatoes, cut into quarters
2 tsp olive oil or coconut oil
1 tsp chipotle sauce or a few drops of Tabasco sauce, to taste
1 tsp lime juice
250g minced turkey
½ egg, beaten
1 tbsp coconut oil
Sea salt and ground black pepper
Chopped parsley leaves, to serve

Method:
Preheat the oven to 190°C/375°F/Gas 5. Put the onion in a roasting tin and add the garlic, red pepper and tomatoes. Season with salt and pepper, and add the olive oil. Toss the vegetables in the oil to coat, then roast for 30 minutes or until tender and lightly golden.

Put the roasted vegetables into a blender or food processor and add the chipotle and lime juice. Blend until smooth, then transfer to a saucepan over a medium-high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Leave to one side.

Put the turkey in a bowl and season with salt and pepper. Add the egg and stir well. Shape into little balls. Heat the coconut oil in a frying pan over a medium-high heat. Fry the balls for 5–6 minutes until browned on all sides. Drain on kitchen paper.

Return the sauce to a gentle simmer, then put the meatballs in the sauce and cook for a further 5 minutes. Scatter with parsley and serve.

Gut Benefits: Turkey is a high-protein, low-fat meat that is rich in gut-supporting nutrients, including iron and zinc. It is easy to digest and contains essential amino acids for gut repair.

Extracts from The Gut Health Diet Plan by Christine Bailey.

Published by Nourish Books, paperback £12.99.

Photography by Toby Scott.