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
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