Caroline Brewster, the talented runner up on Masterchef 2005 is a very dear friend of mine. Sometimes we spend days cooking together, which I really enjoy. Turkey Meatballs is one of the creations we came up with and which has since become a great favourite with my family.
These turkey meatballs are also delicious served on their own without a sauce and make good finger food either hot or cold. And if you don’t want a grumpy child, it’s interesting to note that turkey also provides plenty of tryptophan, which the body uses to make the ‘happy’ brain chemical, serotonin.
2 tbsp olive oil
1 tbsp flour to dust hands
a little chopped parsley or basil (optional)
Use half the onion from above
Heat the oil in a pan and fry the onions gently for about 10 minutes until softened. Use half the onions for the meatballs and half for the tomato sauce.
Meanwhile soak the breadcrumbs in milk for 10 minutes in a large bowl.
To make the sauce, transfer half the sautéed onion to the pan. Add the crushed garlic and sauté for one minute add all the remaining ingredients and simmer covered for 7 minutes.
To make the meatballs, add the turkey mince, grated apple, thyme, sautéed onion, salt and black pepper to the soaked breadcrumbs and mix together.
Using floured hands, form teaspoons of the mixture into small balls. Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer for 8 to 10 minutes uncovered.
Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil if you like.
Suitable for freezing
MAKES 4 PORTIONS