These meatballs are really quick and easy to make, so they’re perfect for a meal during the week. You can also freeze them, and the sauce (although I would do this separately) so they’re always ready to use.
Prepare: 20 minutes
Cook: 45-55 minutes
1 onion, peeled
1 stick celery
1 carrot, peeled
1 clove garlic
2 tbsp olive oil
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 tsp sugar
500g turkey mince (thigh or breast mince)
1 medium egg
2 1/2 tbsp breadcrumbs
3 tbsp freshly grated Parmesan (or extra mature Cheddar)
1 tsp Worcestershire sauce
- Put the onion, celery, carrot and garlic into a food processor and blitz until very finely chopped (or you can do this by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
- Warm the oil in a large, heavy-based frying pan or shallow casserole, add the vegetable mixture, along with the thyme, and cook over a low heat, stirring occasionally, for about 10 minutes.
- Add the tomatoes, filling up each empty can with water and adding that to the pan too. Season with the sugar, 1 tsp sea salt flakes (or 1/2 tsp table salt) and some pepper. Stir well and let the mixture come to the boil, then turn the heat down and simmer gently while you make the meatballs.
- Put the reserved chopped vegetables into a large bowl with mince, egg, breadcrumbs, cheese and Worcestershire sauce. Season with 1/2 tsp sea salt flakes and mix together lightly with your hands. Dampen your hands with a little cold water and roll teaspoon sized pieces of mince into balls. Put each one onto a large, lined baking tray or board as you go, to make about 50 little meatballs.
- Drop the meatballs gently into the simmering sauce – working from the outside of the pan, in concentric circles. Simmer gently for 20-30 minutes, turning the balls over halfway through, until thoroughly cooked. Serve with pasta, rice, couscous or even a jacket potato or wrap.