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
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.