Turkey Meatballs in Tomato Sauce (Print version)
Ground turkey meatballs simmer gently in a simple garlic tomato sauce after a short browning step.
# Ingredients:
Ingredients
01 -
500 g ground turkey
02 -
1 large egg
03 -
50 g dried breadcrumbs
04 -
30 g grated Parmesan
05 -
2 garlic cloves, minced
06 -
1 tsp dried oregano
07 -
1 tbsp olive oil
08 -
500 g passata
09 -
100 ml water
10 -
½ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
Mix turkey, egg, breadcrumbs, Parmesan, half the garlic, half the oregano, half the salt and half the pepper gently in a bowl. Shape into 16 equal meatballs.
02 -
Heat oil in a wide lidded skillet over medium heat. Brown meatballs on two sides in batches, about 5 minutes total per batch. They do not need to be cooked through yet. Transfer to a plate.
03 -
Add remaining garlic to the pan for 30 seconds. Pour in passata and water, then add remaining oregano, salt and pepper. Stir and bring to a gentle simmer.
04 -
Return meatballs and any juices to the sauce. Cover partly and simmer gently for 15–20 minutes, turning once.
05 -
Check the largest meatball reaches 74°C / 165°F in the center. Add a splash of water if the sauce becomes too thick before the meatballs are cooked.
06 -
Serve four meatballs per portion with sauce. Avoid vigorous boiling, which can break the meatballs and toughen their edges.
07 -
Refrigerate cooled leftovers within two hours for up to three days. Reheat meatballs and sauce to 74°C / 165°F.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.