Meals and Courses

Turkey Meatballs in Rich Tomato and Herb Sauce

cook 30 mins
  • 500 g (1 lb) minced turkey
  • 50 g (2 oz) fresh white breadcrumbs
  • 4 spring onions, thinly sliced
  • 1 tablespoon ground paprika
  • 6 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 3 tablespoons sun-dried tomato paste
  • 2 tablespoons chopped chives
  • pepper
  • cooked rice or noodles, or mashed potato, to serve
  • Place the minced turkey in a bowl with the breadcrumbs, spring onions, paprika and 3 tablespoons of the parsley and mix together with a fork until thoroughly blended. Shape into 20–24 balls.
  • Heat 1 tablespoon of the oil in a large frying pan and cook the meatballs over a medium heat for 20 minutes, turning frequently, until browned all over and cooked through.
  • Meanwhile, heat the remaining tablespoon of oil in a separate large, heavy-based frying pan and cook the onion over a medium-high heat, stirring frequently, for 2–3 minutes until just softened. Add the tomatoes and tomato paste and season generously with pepper. Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes until the sauce has reduced a little and thickened.
  • Stir the remaining parsley and the chives into the sauce, then stir in the cooked meatballs. Serve with cooked rice or noodles, or mashed potato.
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