Ingredients

The following ingredients have 4 Servings
  • 1x14.11oz can tomatoes
  • 2 tablespoons tomato puree
  • 4 sundried tomatoes (in oil, chopped)
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • ½ celery stalk (chopped)
  • 3 tablespoons white wine
  • 3 tablespoons fresh basil (finely chopped)
  • 2 tablespoons olive oil
  • ⅓ teaspoon fine sea salt (and pepper to taste)
  • 1.1 pounds ground turkey (approx. 7% fat)
  • ½ soft roll/bun (torn into small pieces)
  • 1½ tablespoons milk or water
  • 1 tablespoon tomato puree
  • ⅓ teaspoon onion granules
  • ½ teaspoon fine sea salt (and pepper to taste)

Instruction

  • To make the sauce in a saucepan heat up 2 tablespoons of oil, add the chopped onion, garlic and celery and fry for 3 minutes stirring often. Pour in 3 tablespoons of the wine and cook for another minute or so.
  • Add the canned tomatoes, tomato paste, sun dried tomatoes, salt and pepper, cover and bring to the boil then simmer gently for 10 minutes stirring occasionally.
  • Remove from the heat, add the chopped basil and puree the mixture. Cover and set aside while you make the meatballs. Preheat the oven to 400 F/ 200 C/ gas mark 6.
  • Whilst the tomato sauce is bubbling away make the meatballs. In a blender bowl combine the meat, 1 tablespoon of tomato paste, torn bun/bread, milk/water, salt, pepper and onion granules. Blitz for a few seconds until well combined and sticky.
  • Form small meatballs (you should get 16-18 meatballs). In a large pan heat up 3 tablespoons of oil and fry the meatballs over a medium/high heat for about 5 minutes turning often until lightly browned (they will finish cooking in the oven).
  • Place the meatballs in your oven dish, pour over the sauce, scatter a little parmesan cheese, approx. 2 tablespoons, (or just drizzle with oil) over the top and bake in the centre of the oven for 15 minutes. Remove from the oven and serve over pasta.