Easy Turkey Meatballs

Works fantastically as pre-prepared meals!

Ingredients

Serves 4

Turkey Meatballs 

• 1/2 cup panko breadcrumbs or regular breadcrumbs

• 1/2 cup milk, we use reduced fat

• 1 large egg

• 40g Parmigiano-Reggiano cheese, coarsely grated 

• 1/4 cup fresh parsley leaves and tender stems, chopped

• 1/2 teaspoon dried oregano

• 3/4 teaspoon salt

• 450g pound ground turkey (93% lean)

Tomato Basil Sauce

• 1 tablespoon extra-virgin olive oil

• 2 garlic cloves, finely chopped

• 1/4 teaspoon crushed red pepper flakes

• 2 tablespoons tomato paste

• 2 (28-ounce) cans crushed tomatoes

• 1 large basil sprig plus handful of torn basil leaves

• Salt 

Method

Tomato Sauce

1. Heat olive oil in a large pan over medium heat. Once warm, add garlic and red pepper flakes to cook for 30s – 1 min.

2. Stir in the tomato paste, simmer and stir regularly until the colour turns from bright red to orange (approx. 2min)

3. Pour in the crushed tomatoes, add a pinch of salt, and top with the basil, then bring to a simmer.

Turkey Meatballs

1. Stir breadcrumbs and milk into a large bowl and let sit for 5min.

2. Add the egg, cheese, parsley, oregano and salt, then stir well until blended.

3. Add the ground turkey and mix to combine (use a fork or your fingers)

4. Wet your hands, then form mixture into approx. 2.5cm meatballs (approx. 24)

5. Put the meatballs into the sauce, cover the pan and cook for 20mins. Stir gently and cook for another 5-10mins, until the meatballs are cooked through.

6. Scatter basil and extra sauce over meatballs to serve.

NOTE: Arrange uncooked meatballs on a baking sheet or in a firm air-tight shut container and refrigerate for up to 2 days. You can do the same with the sauce which will last up to 3 days. These can even be frozen to keep for longer, up to 1 month for the meatballs and 3 months for the sauce. Store left-over meatballs for up to 1 week in a food-safe container. Take out when needed, reheat in the microwave and serve.