Turkey Meatballs in Tomato Sauce
For the sauce
1 onion peeled and chopped
2 stick celery
1 carrot chopped or grated
1 cloves of garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tsp dried thyme
1 x 400g/14oz tins chopped tomato, plus approximately 1 full can of water
1 tsp sugar
½ tsp pouring salt
Black pepper to taste
For the meatballs
500g turkey mince
1 free-range egg
2 tbsp breadcrumbs
1 tsp worcestershire sauce
½ tsp dried thyme
2 tbsp olive oil
50g parmesan cheese
- For the sauce, put the onion, celery, grated carrot and garlic into a food processor and blitz to a mush.(Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
- Warm the oil in a large, heavy-based saucepan or casserole,add the vegetable mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
- Add the can of chopped tomato, fill up the empty can with water and add to the pan. Add the tomato puree and season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
- For the meatballs, put all the ingredients (turkey mince, egg, bread crumbs, worcestershire sauce and thyme) including the reserved vegetable mixture and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.
- Start rolling them into balls, the easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands.
- Heat 2 tbsp of olive oil in a frying pan and fry the meatballs
- Drop the meatballs gently into the simmering sauce evenly around the pan.
- Let the meatballs simmer in the sauce for 15 to 20 minutes, or until cooked through.
- Sprinkle with parmesan cheese(optional) and serve with pasta, couscous or however you so please.
This recipe serves a family of 4.