What she’d tell you
Every Italian grandmother has a meatball recipe she guards with her life. Babcio guards this one: light turkey instead of beef, but just as much love in every ball. Your grandfather never knew the difference.
From Babcio’s cookbook
Babcio's Turkey Meatballs in Tomato Sauce
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Combine ground turkey, egg, half the garlic, half the oregano, paprika, and a pinch of salt in a bowl. Mix gently: overmixing makes them tough.
With wet hands, roll into 12 equal balls (about 30 g each).
Heat olive oil in a wide pan over medium-high heat. Brown the meatballs for 2 minutes per side until golden.
Remove meatballs. In the same pan, soften the onion over medium heat for 3 minutes, then add remaining garlic and cook 30 seconds.
Add canned tomatoes and remaining oregano. Season, stir well, then nestle the meatballs back in. Simmer 15 minutes with a lid on.
Taste the sauce, adjust salt, and serve with parsley scattered on top.
If you haven’t got it
Ground Turkey
chicken mince, or half pork for something richer
Canned Tomatoes
passata, and take five minutes off the simmer
Keeping it
Three days in the fridge and three months in the freezer, sauce and all.
Gently in the sauce, covered, until it steams through. They dry out if you rush them.
