SPICY TURKEY MEATBALLS with a CHILLI and RED PEPPER SAUCE – BELLISSIMO!

SPICY TURKEY MEATBALLS with a CHILLI and RED PEPPER SAUCE

I love nothing more than a lovely plate of pasta adorned with spicy Italian meatballs smothered in a rich marinara sauce.  I say Italian meatballs because by tradition that is normally equal portions of pork and beef.  So this spurred me on to create a slightly healthier option using Turkey Mince.  The result was phenomenal if I do say so myself.  They were so moist and tasty, I much preferred them to the usual beef meatball.  I think the most important thing is to spice them up.  Try  them – you won’t be disappointed.

TURKEY MEATBALL INGREDIENTS – 1 LB lean turkey mince (organic if possible), 1/2 chopped red chilli, 1 beaten egg,  1-1/2 slices of gluten free bread made into bread crumbs (use your hand held blender to do this), 2 heaped tbsp chopped onion,  1 tsp thyme, 2 cloves of chopped garlic, 1 tsp of mixed herbs, 1 tbsp Worcester Sauce, 2 ozs grated Parmesan, season with sea salt and black pepper.  Mix all ingredients together then divide into 12/16 balls.  Heat a tbsp of olive oil in a non-stick frying pan and cook the meatballs 5-10 mins until brown all over.  Remove and set aside resting on paper towel.

CHILLI AND RED PEPPER SAUCE INGREDIENTS – Add 1 more tbsp of olive oil to same pan – add 1 chopped onion, 2 chopped red peppers, 1/2 chopped red chilli and 1 clove chopped garlic.  Cook 5 minutes until everything is soft.  Add 1 tin of chopped tomatoes (14 ounces/400g) and 10 ounces water (300ml).  Cook for a further 10/15 mins.  Let sauce cool slightly, put in a blender and blend until smooth.  Return sauce to pan and add meatballs then simmer for a further 30 minutes.  Serve over spiralised courgettes or your favourite pasta.  Top with some grated parmesan.

 

 

 

 

 

BELLISSIMO! – Serves 4.

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Mary Joan Calder