Turkey Meatballs with Tomato Sauce

• Ground turkey(500 g)
• Breadcrumbs(60 g)
• Eggs(1)
• Parmesan(80 g)
• Garlic(5 cloves)
• Flat Leaf Parsley(15 g)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Thyme(½ tsp)
• Chili flakes(¼ tsp)optional
• Spaghetti(320 g)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion}, mince both lots of {Garlic}, chop {Fresh parsley}, and grate both portions of {Parmesan}.

   ~8 min

2. 2

   In a bowl, mix {Ground turkey}, {Breadcrumbs}, {Eggs}, half the grated {Parmesan}, 2 cloves of the minced {Garlic}, {Fresh parsley}, {Dried Oregano}, {Salt}, and {Black pepper}. Roll into small meatballs, about 16 in total.

   ~7 min

3. 3

   Heat {Olive oil} in a large deep pan over medium heat. Add the meatballs and cook until lightly golden on most sides, turning gently as needed. Transfer to a plate.

   ~7 min

4. 4

   In the same pan, cook the {Onion} for 4 minutes until softened. Stir in the remaining {Garlic}, {Tomato paste}, {Thyme}, and {Chili flakes} for 1 minute. Add {Canned tomatoes} and 200ml water, then return the meatballs to the pan.

   ~5 min

5. 5

   Cover loosely and simmer until the sauce thickens and the meatballs are cooked through, stirring once or twice so they stay nestled in the sauce.

   ~15 min

6. 6

   Meanwhile, boil the {Spaghetti} in well-salted water until al dente. Reserve a mug of pasta water, then drain.

   ~10 min

7. 7

   Add the drained spaghetti to the sauce and toss gently so the strands are coated and the meatballs are folded through the pasta. Loosen with a splash of reserved pasta water if needed. Serve with the remaining {Parmesan} and scattered {Fresh basil}.

   ~0 min