500g minced turkey
2-3 tbs blitzed stale brown breadcrumbs
1tsp ground cumin
1tsp ground coriander
1/2 tsp cinnamon
A little orange zest 1-2tsp
1handful finely chopped parsley
Flour for rolling
Salt pepper
Olive oil
For the sauce:
1can chopped tomatoes
100g M&S slow roasted tomatoes( or sundried)
1 tsp oregano
1/2 tsp chilli flakes
1 tsp sugar
1tsp dried parsley
2 minced garlic cloves
1bay leaf
A generous splash olive oil
Seasoning
Crumbled feta to serve
More fresh chopped parsley
First make the sauce, throw all ingredients with an extra 1/2 can of water into a heavy saucepan on the stove, season, allow to bubble then pop lid on and allow to simmer for 30mins or so ( or pop in Aga simmering oven) remove the lid and reduce a little if necessary over the heat the set aside to cool. Fish out the bay leaf and blitz to a smoothish consistency.
For the meatballs, add all the ingredients to a bowl and squish with your hand to mix well, shape the meatballs, roll in seasoned flour and fry in batches in a heavy pan to lightly colour all over. Pour the sauce into an oven proof dish with a lid, pop the meatballs on top bring to the boil replace lid then cook through for another 20mins. Serve with couscous or orzo, sprinkled with chopped parsley and crumbled feta.
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