spaghetti and herbed turkey meatballs
PREP TIME 20 mins, COOK TIME 1 hr 10 mins
olive oil, for cooking and drizzling
1lb (450g) dried spaghetti
For the sauce:
3 garlic cloves, crushed
1 onion, chopped
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
2 tbsp tomato paste
2 x 15oz (400g) can chopped tomatoes
For the meatballs:
1lb (450g) turkey, ground
1 cup breadcrumbs
1 shallot, sliced
bunch of basil, chopped
1 egg, beaten
salt and freshly ground black pepper
1 First, make the sauce. Heat a little oil in a saucepan over medium heat. Sauté the garlic and onion briefly, then add the rosemary, oregano, and thyme. Cook for 2–3 minutes, or until the onion has softened slightly. Stir in the tomato paste, then add the chopped tomatoes with their juices. Reduce the heat and simmer to thicken for 1 hour.
2 Meanwhile, preheat the oven to 350ºF (180ºC). For the meatballs, mix the turkey, breadcrumbs, shallot, basil, egg, and seasoning in a bowl. Using your hands, form the mixture into twelve 2in (5cm) balls and place them on a baking sheet lined with parchment paper.
3 Bake for 35–40 minutes, or until browned, sizzling, and cooked through. Remove from the oven and put them into the simmering sauce, stirring to incorporate.
4 Cook the pasta in a large pan of boiling salted water for 8–10 minutes, or according to package instructions. Drain, drizzle over a little oil, and toss well. Serve the spaghetti hot, topped with a generous portion of the sauce and meatballs.
|spaghetti and herbed turkey meatballs|