Chili-Rosemary Turkey Meatballs

Looking for a new take on meatballs? Try turkey as a healthy alternative to beef. Turkey by itself is a bit bland, so it needs some help: here from chili and rosemary.

Ingredients

For meatballs:

• 2 red chilis
• 1 shallot
• 4 cloves garlic
• 1.25 lb minced turkey
• Handful of breadcrumbs
• Bunch of fresh rosemary
• 1 egg
• Dash of Jerez (or other sherry/white wine)s
• Salt and pepper

For sauce:

• 2 carrots
• 2 sticks celery
• 1 shallot
• 2 red chilis
• olive oil
• 1/4 cup white wine
• large tin (28oz/800g) canned tomatoes

Serve with pasta, freshly grated parmesan and zucchini sauteed in olive oil, butter and garlic.

Instructions

1. Make the meatballs: finely dice the chilis, shallots and garlic and gently saute in olive oil for five minutes until softened. Remove and put in a mixing bowl to cool.

2. Add the breadcrumbs, salt, rosemary, egg and Jerez and mix well.

3. Add the turkey, mix well and shape into a large ball. Start making the sauce by gently sauteing the shallots, garlic, carrot, chili and celery in olive oil.

4. Use a teaspoon to make small meatballs (1 inch/3 cm diameter). Check the sauteing vegetables, after they are softened (5 mins) add and stir-in a 1/4 cup of white wine and let it reduce. After the wine has reduced (2 mins) add the tinned tomatoes and stir well. Bring to a simmer.

5. Heat a frying pan, add olive oil and start browning the meatballs in batches (2-3 mins) adding to the simmering sauce once browned.

6. Cover the meatballs in the sauce and turn heat to low; let it simmer for an hour.

7. If making ahead, let the meatballs cool and store in the fridge. They're actually better reheated the next day!

8. To serve: cook pasta until just about al-dente, heat the amount of meatballs you need and mix well with the pasta. The pasta will absorb a lot of the tomato sauce, then top with fresh-grated parmesan and serve with a zucchini sauteed with olive, butter and garlic.s