Meatballs have long been a favourite dish of mine, and these express meatballs offer a delightful twist to the classic Italian recipe.
They present a moist and flavourful option that is not only quick and simple to prepare but also boasts a lighter and healthier approach.
The secret to these express meatballs lies in using turkey sausages as the base. By gently squeezing the seasoned meat out of the sausages and shaping them into bite-sized balls, you’re already on your way to a delicious meal. This method not only saves you time but also ensures that each meatball retains its juicy texture.
Say goodbye to complex recipes and hello to a fuss-free way of enjoying delicious meatballs bursting with flavour.
To enhance the flavours, a selection of herbs is introduced to the mix. The aromatic herbs complement the turkey meat, adding a delightful burst of freshness to each bite. With just the right amount of herbs, the meatballs become a harmonious blend of savoury and fragrant elements.
Completing the dish is the addition of passata, a smooth and rich tomato sauce. This vibrant sauce effortlessly coats the meatballs, infusing them with a tangy and slightly sweet note that balances the savoury flavours. It serves as a perfect complement to the tender turkey meat, creating a harmonious combination that tantalises the taste buds.
In summary, these express meatballs offer a convenient and efficient way to indulge in the beloved flavours of Italian cuisine. With their moist and tasty nature, paired with the simplicity of the preparation process, they are an excellent choice for those seeking a quick and light meal.
Express Turkey Meatballs with Spaghetti
Ingredients
- 480g turkey sausages
- 2 tbsp garlic rapeseed oil
- 1 red onion diced
- 1 tsp oregano
- 1 tsp fennel seeds
- 4 tbsp red vermouth or wine
- 700g jar passata
- 2 bay leaves
Directions
- Squeeze out the meat from the sausages and roll into small cherry tomato-sized meatballs. Place them on a baking tray as you go.
- Heat the oil in a pan and then add the meatballs, frying them until they brown.
- Add the onion and cook for 5 minutes, then add the oregano and fennel. Cook for a few minutes.
- Next pour in the vermouth or wine and let it bubble for a minute or two.
- Pour over the passata and add the bay leaves, bring to a simmer, and let it cook for 20 minutes uncovered. Once the sauce has thickened slightly and the meatballs are cooked through, it’s ready. Add some grated parmesan and garnish with fresh basil. Serve with pasta, rice, or salad.
