When I was doing this weeks food shop I asked Joni if he had any requests for dinner, his reply was, ‘Pasghetti, meatballs and turkey.’ Err… okay. Challenge accepted!
I had to buy in the turkey mince for the meatballs but I found everything I needed for the sauce at home. The meal was intended to be a throw together, one pot job that got us fed — but after having a sneaky taste while it was simmering down, the flavors instantly hit my tastes buds and I had to grab my camera and put it on the blog. This was always going to be a simple dinner but I didn’t realize how damn delicious it was gonna end up.
I forgot to buy onions to go in the meatballs so instead opted for a few herbs instead and then to add another burst of flavor I threw in a generous dash of Worcestershire sauce. I used some breadcrumbs in to help them hold their shape. No egg required as the balls held fine, even after being unceremoniously dropped into the sauce by Joni.
A 20 minute simmer later and everything was done. Joni helped spooned it over some cooked spaghetti, very proud of the recipe he claims to have invented.
- FOR THE SAUCE
- 4 garlic cloves, chopped
- 1 onion, thinly sliced
- 5 celery sticks, finely chopped
- 3 peppers, de-seeded and roughly chopped
- 2 x 400g (14oz) cans chopped tomatoes
- small pinch of caster sugar
- 1 bay leaf
- 1 tbsp Cajun seasoning
- FOR THE MEATBALLS
- 500g turkey mince
- ½ tsp dried thyme
- 4 tbsp breadcrumbs
- 1 tbsp fresh parsley, finely chopped, plus extra to garnish
- Good dash of Worcestershire sauce, to taste
- cooked spaghetti to serve
- Place all the ingredients for the sauce into a large pan or casserole dish, bring to the boil and then reduce and gently simmer for 10 minutes.
- Meanwhile, place all of the ingredients for the meatballs into a mixing bowl and combine, this is easiest done by hand. Shape into 18 small balls.
- Add the meatballs to the sauce and cover. Simmer for 15-20 minutes, until the meatballs are cooked through.
- Scatter with the remaining parsley and serve with cooked spaghetti.