You can flavour the meatballs with any herbs and spices. I often make turkey burgers with lots of freshly chopped flat-leaf parsley which would be nice in this recipe too.
Serves 4
INGREDIENTS
For the meatballs
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800g turkey mince, still cold from fridge (makes it easier for the meatballs to handle and hold together)
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1/2 teaspoon garlic powder
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1 tablespoon dried oregano
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Salt & Pepper
For the sauce
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3 tablespoons extra virgin olive oil
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4 large carrots, diced
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2 onions, finely chopped
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3 garlic cloves, crushed
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500g tomato passata
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250g chicken stock
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Salt & pepper
METHOD
1. Sauté the onion in the olive oil until just softened, approximately 10 mins. Add the garlic for a few more minutes then add the carrot.
2. Add the passata and stock and bring to a simmer.
3. Meanwhile take the mince from the fridge and mix it with the garlic powder and oregano in a bowl. Season. Form into balls.
4. Carefully add the meatballs into the tomato sauce and bring to a simmer and cover. You can now either simmer on the stove for one hour or I prefer to place in the oven at 160c and remove the lid halfway.
5. Serve with courgetti or buckwheat spaghetti.
