These tender, turkey morsels will delight everyone, from children to adults. Swap in rolled oats for the breadcrumbs for a bit of a healthier option.
For the sauce:
1 onion, peeled
1 celery stalk
2 tbs. garlic-infused olive oil
1 tsp. dried thyme
2 x 14 oz. tins diced tomatoes (approx. 3 1/3 cups)
1 tsp. sugar
1 tsp. kosher or sea salt
pepper, to taste
For the meatballs:
1 lb. ground turkey
1 egg
3 tbs. breadcrumbs
3 tbs. grated Parmesan cheese
2 tbs. of the chopped vegetables
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
Parmesan cheese, to serve
Put the onions and celery into a food processor and blitz into a mush. Reserve 2 tbs..
Warm the olive oil in a heavy saucepan or Dutch oven. Add all but the 2 tbs. of the onions and celery mush along with the thyme and cook over a moderate to low heat, stirring now and then, to soften, about 10 minutes. Add the tomatoes, sugar, salt and pepper. Simmer gently while you get on with the meatballs.
Combine all the ingredients for the meatballs (except the Parmesan) in a large bowl and gently mix them together. Roll into about 50 small meatballs. Drop these into the sauce and let them simmer for 30 minutes, or until cooked through. Sprinkle with Parmesan and serve over pasta or rice.
Serves 4-6
Cooking with Nigella 