Turkey meatballs withslow-roasted tomato sauce and tagliatelle

September 19, 2015 (Last Updated: January 11, 2019)

This brings an Italian flavour to a veryEnglish tradition. Get your butcher to debone, skin and mince 2 turkey drumsticks. Alternatively, use chicken mince.

TO DRINK: Lomond Merlot 2005, ideal companion for any tomato-based dish.

Print Recipe

Turkey meatballs withslow-roasted tomato sauce and tagliatelle

Serves: 4
Cooking Time: 2 hours 30 minutes

Ingredients

  • MEATBALLS
  • 600g turkey mince
  • 5ml (1 tsp) fresh sage, chopped
  • 5ml (1 tsp) fresh oregano, chopped
  • 5ml (1 tsp) flat-leaf parsley, chopped
  • 1 large egg
  • 5ml (1 tsp) lemon zest
  • 70g breadcrumbs
  • 15ml (1 tbsp) water
  • salt and freshly ground black pepper, to taste
  • 100g butter
  • 50ml sunflower oil
  • 10 Roma tomatoes, quartered
  • olive oil, for drizzling
  • salt and freshly ground black pepper, to taste
  • juice of ½ a lemon
  • 250ml (1 cup) tomato purée
  • 10ml (2 tsp) chicken stock powder
  • 15ml (1 tbsp) sugar
  • 500g tagliatelle, cooked al dente
  • Parmesan, freshly grated, to serve

Instructions

1

To make the meatballs, combine the mince, herbs, egg, zest, breadcrumbs and water. Season and mix well until firm. Roll into small meatballs and refrigerate for 10 minutes.

2

Heat the butter and sunflower oil in a large frying pan to very hot and fry the meatballs until brown, about 2 minutes. They don’t need to be cooked through. Drain on paper towel.

3

Preheat the oven to 150ºC. Place the tomatoes on a baking tray, drizzle with olive oil and season. Roast until soft, about 1 hour. Remove from the heat and allow to cool, then pulse in a food processor until slightly chunky.

4

Combine the tomatoes, lemon juice, tomato purée, stock powder, sugar and meatballs in a large saucepan and slow-cook on very low heat for 1 hour.

5

Serve with the pasta and Parmesan.

 

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September 19, 2015 (Last Updated: January 11, 2019) By
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