Ingredients
1 onion
finely diced
2 celery
diced
40ml olive oil
(2 tbsp)
2 cloves garlic
finely chopped
2 tbsp fresh thyme leaves
2 diced tomatoes
(400g each)
250ml water
(1 cup)
500g turkey mince
1 egg
1 cup wholemeal breadcrumbs
¼ cup parmesan
freshly grated
¼ cup parsley and thyme
finely chopped (a mixture)
1 tsp Worcestershire sauce
(1 tsp)
4 slices sourdough bread
for serving
1 clove garlic
for serving
olive oil
to drizzle for serving
Equipment
- 1 large saucepan
- 1 large bowl
- 1 board
- 1 baking paper
Instructions
- To make the sauce, cook the onion and celery in a large saucepan with the olive oil over medium-to-low heat. Stir until soft and translucent.
- Add the garlic and continue to cook for 1 minute.
- Add the herbs, tomatoes, the water and season. Reduce heat to a simmer. Cook, stirring, every now and then for about 5 minutes.
- To make the meatballs, combine all ingredients in a large bowl and very gently bring together. Don’t over-mix or they might become a bit dense and heavy. Roll into golf ball sized balls and set aside on a board lined with baking paper.
- Drop them gently into the sauce and let simmer for 30 minutes.
- Meanwhile toast the bread, cut the garlic clove in half, rub over bread and drizzle with olive oil.
- Test one meatball to make sure it is cooked through then serve with the garlic toast.
Notes
Tip
The best part of this recipe (apart from the yummy end result) is that you don’t need to brown the meatballs prior to submerging them into the mellow, tomato sauce.
Tip
You can make the tomato sauce ahead of time and just pop the meatballs in to cook when you are ready.
