Using turkey mince instead of beef.
What you will need:
- 1 onion (peeled)
- 1 clove garlic (chopped)
- 1 stick celery
- 1 courgette (zuchini)
- 1 carrot
- 2 tbsp oil
- 1 tsp dried thyme
- 2 x 400g cans chopped plum tomatoes, plus approximately 1 full can of water
- 1 tsp sugar
- 1 tsp sea salt flakes or ½ tsp pouring salt
- black pepper (to taste)
- 500g turkey mince
- 1 egg
- 3 tbsp bread crumbs
- 3 tbsp grated parmesan
- 1 tsp Worcester sauce
- 1/2 tsp dried thyme
For the sauce, put the onion, celery, courgette and carrot into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.)
Sprinkle the oil into a, heavy-based saucepan or casserole dish, add the onion and veg mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
Add the cans of tomatoes, filling up the empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and veg, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.
When all thoroughly mixed, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking paper. You should get about 20 – 40 little meatballs (any size, any amount).
Drop the meatballs gently into the simmering sauce.
Let the meatballs simmer in the sauce for 30 minutes, or until cooked through.
Tips: Serve with paste (spaghetti), rice, couscous or however you so please.