• Ingredients:
  • For the meatballs:
  • 250g lean turkey mince
  • 1/4 medium onion, chopped
  • 50g wholemeal breadcrumbs
  • Zest of 1/2 an orange
  • 2 tbsp fresh thyme
  • 1 tsp dijon mustard
  • A few good pinches of freshly grated nutmeg
  • Freshly ground black pepper
  • Spray oil
  • For the relish:
  • 2 tsp vegetable (rapeseed oil)
  • 3/4 medium onion, thickly sliced
  • 2 tsp sauce flour (or plain flour)
  • Zest 1/2 orange and the juice of the whole orange
  • Approx 200ml red wine (the orange juice & red wine should total 300ml)
  • 300ml chicken stock
  • 2 large sprigs fresh thyme
  • 60g sultanas
  • 125g fresh cranberries (doesn't have to be exact - I used 1/2 a 250g pack so I can freeze the other half for another time)
  • Freshly ground black pepper
  • To serve:
  • 100g wide pasta
  • OR
  • Sweet potato mash (see tip)
  • OR
  • Mini roast potatoes
  • AND
  • Baby spinach, rocket & watercress salad
  • Balsamic vinegar

The perfect combination of flavours for either Thanksgiving (if you’re American) or Christmas but also great all year round. Unusually for a savoury dish your SixFix is provided by fruity flavours.


Preheat your oven to 200 degrees. Spritz a medium-sized ovenproof dish with spray oil and place in the oven to heat up.

Begin by making the meatballs. Place the onion and thyme in a food processor and pulse until very finely chopped. Add the remaining ingredients and pulse again a few more times until well combined.

Wash your hands but don’t dry them. Use your wet hands to make about 12 meatballs. Take a large teaspoon of mixure and squidge in your hands then roll between your palms to form a meatball. Place on a plate whilst you make the remainder.

Remove the dish from the oven and add the meatballs, evenly spaced. Spritz with a little more spray oil. Pop in the oven to roast for 15 minutes.

Meanwhile, make the relish. Heat the oil in a large frying pan or saute pan until hot and add the onion slices. Fry for about 5 minutes until dark golden brown. Add the flour, stir into the oil & onions and cook for a minute or so. Pour in the red wine, stock and orange juice, stirring into the flour as you go to prevent lumps. Add the orange zest, thyme, pepper and sultanas. Bring to the boil and simmer for 10 to 15 minutes until slighlty thickened (it will thicken up further in the oven). Add the cranberries for the final 2 or 3 minutes and cook until they begin to pop.

Once the meatballs have had their initial time, remove from the oven and pour the relish around them. Make sure there are no cranberries on top of the meatballs as they will burn. Pop back in the oven for a further 15 minutes.

Serve with pasta, mash or roasties and the salad.


To continue the Thanksgiving theme, serve with sweet potato & squash mash made from 1 medium sweet potato, 1/2 butternut squash and 2 peeled cloves of garlic boiled for 20 minutes. Add black pepper and a small knob of reduced fat spread then whip with a hand mixer until smooth.

Or for a more Christmasy dish, serve with mini roast potatoes made from 2 small potatoes diced and parboiled for 5 minutes then roasted with spray oil or 1 tbsp vegetable oil for 45 minutes until golden brown.