Sunday, June 16, 2013

Recipe: Turkey Meatballs with Tomato and Basil Sauce

These meatballs were so scrummy, my Italian and Spanish house mates were asking ME for the recipe! Kudos indeed! As you guys know, I love turkey. The key with turkey is not to overcook it, that's the only reason people think it's dry, its just people cooking it for too long! I love the tomato and basil passata they have at Sainsburys, and I've found out recently that passata or creamed tomatoes are cheaper than tinned chopped tomatoes. Dunno why??

Turkey Meatballs with tomato and herb sauce (serves 2)

500g turkey thigh mince
1 celery stick, finely diced
½ onion, finely diced
Big handful chives, finely chopped
1 tsp Worcestershire sauce
1 egg
80g breadcrumbs
Salt and pepper
3 tbsp olive oil

500g tomato passata with basil
100ml chicken stock
1 garlic clove, crushed
Salt, sugar and pepper to taste
200g pasta of your choice
Basil and chive flowers for garnish (optional)

1. Preheat the oven to 200C. Mix together all of the meatball ingredients, season well, and shape into 12 large meatballs. Put a frying pan on a high heat, and fry the meatballs in the oil for about 5 minutes, turning the meatballs occasionally.
2.Put the meatballs on an oven tray and put in the oven for 10 minutes. Meanwhile, cook the pasta according to the packet instructions. Put the passata, stock and garlic in a saucepan, heat up, and season to taste.
3.Plate up the cooked pasta, pour over the tomato sauce, pop the meatballs on top, and garnish with fresh herbs if desired. 

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