Juicy Turkey Meatballs in Tomato and Basil Sauce
4
Serves:Ingredients
Sauce:
2 tablespoons olive oil
1 clove garlic, crushed
2 x 400 g cans crushed tomatoes
¼ cup chopped basil leaves
Meatballs:
500g Tegel Turkey Mince
1 small onion, very finely chopped
1 egg
¼ cup fresh breadcrumbs
2 tablespoons chopped fresh parsley
¼ cup finely grated parmesan cheese
1 teaspoon finely chopped fresh thyme
1 tablespoon olive oil
2 tablespoons olive oil
1 clove garlic, crushed
2 x 400 g cans crushed tomatoes
¼ cup chopped basil leaves
Meatballs:
500g Tegel Turkey Mince
1 small onion, very finely chopped
1 egg
¼ cup fresh breadcrumbs
2 tablespoons chopped fresh parsley
¼ cup finely grated parmesan cheese
1 teaspoon finely chopped fresh thyme
1 tablespoon olive oil
Method
To prepare the sauce, heat the olive oil in a small saucepan. Add the
garlic and cook over medium heat for 1 to 2 minutes until it is golden.
Add the tomatoes and basil and simmer for 15 minutes or until it is
thick and saucy.
Meanwhile, prepare the meatballs. Combine the turkey mince, onion, egg, breadcrumbs, parsley, parmesan and thyme in a bowl.
Season with salt and pepper. Form into small balls with wet hands.
Heat the oil in a large non stick frying pan over medium heat. Add the meatballs and cook, turning frequently, until they are golden brown and cooked through. Add the sauce to the pan, stir carefully to coat the meatballs then simmer for 5 to 10 minutes.
Serve the turkey meatballs and sauce with cooked pasta.
Hint: serve as a tasty nibble with the sauce as a dipping sauce.
