BBC Good Food Magazine

Turkey meatballs with fresh tomato sauce

SERVES 4 PREP 30 mins COOK 30 mins EASY


1 small onion, finely chopped

4 tsp, plus 1 tbsp Crisp ‘n Dry

1 tsp dried oregano

400g cannellini beans in water, drained

and rinsed

500g turkey mince

2 handfuls fresh breadcrumb­s

2 tbsp milk

700g fresh ripe tomatoes

2 garlic cloves, finely chopped

½ tsp dried chilli flakes

100ml white wine (optional)

1 tbsp tomato purée handful fresh parsley, chopped handful fresh basil, chopped

400g penne or fusilli pasta crusty bread, to serve grated parmesan, to serve

Fry the onion in 2 tsp of Crisp ‘n Dry for 5 mins over a medium-low heat until soft. Add the oregano and some seasoning. Cook for a further min, then tip into a large bowl and allow to cool.

Crush half the cannellini beans with a fork and set the whole beans aside for later. Add the crushed beans, turkey mince and breadcrumb­s to the onions. Using your hands, mix well to combine. Add the milk and mix again, then cover and chill.

Put the tomatoes in a large pan and cover with boiling water. Leave for

2 mins, then drain. Leave to cool a little, then remove the skins and roughly chop the flesh. In the same pan, fry the garlic in 2 tsp Crisp ‘n Dry for around 1 min over a low heat until aromatic.

Add the chilli flakes and wine, then stir in the tomatoes, including the purée, and season. Cook for 5 mins, then add the remaining cannellini beans. Simmer for another 5 mins, until the sauce has thickened slightly, then turn off the heat and stir in most of the parsley and basil, reserving a little for garnish.

Roll the turkey mixture into 16 balls, then heat the remaining oil in a large frying pan over a medium-high heat. Add the meatballs and cook for 5 mins, then reduce the heat to medium and cook for a further 7-10 mins, turning frequently until golden on all sides.

Meanwhile, boil the pasta for 2 mins less than pack instructio­ns. Drain, reserving a couple of spoonfuls of the starchy water. Add the pasta and reserved water to the tomato sauce and stir over a low heat for 1 min. Transfer to a serving dish and place the meatballs on top. Scatter over the remaining herbs and serve with crusty bread and grated parmesan.

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