This is a quick recipe very similar to my Turkey Meatball Goulash…
But this is an Italian take on it rather than Hungarian. I make this fairly often as it is substantial but low fat. You can serve with spaghetti or linguine, or if you are cutting down on carbs use courgette spaghetti…..
500g Turkey mince
1 onion sliced
1 red pepper diced
1 tin plum tomatoes
1 Tbsp. red pesto
1 tsp paprika
2 cloves garlic grated
1 large glass of red wine
1 Tbsp. tomato puree (try my recipe…
optional 1 red chilli de-seeded and finely chopped
2 tsp soft brown sugar
Heat oven to 200 degrees.
Place the meat in a bowl with the pesto and season well with salt and pepper. Sprinkle over a good handful of thyme leaves. Get your hands stuck in and mix it all well. Then with wet hands make the meatballs, try to keep them all the same size.
Heat a drizzle of olive oil in a pan, use a pan that can also be placed in the oven. Pop the meatballs into the pan to brown, do this in batches and carefully turn them to brown each side without breaking them up. Once browned remove with a slotted spoon and set them aside; cook the next batch.
Once all the meatballs are browned and removed from the pan, pop in the onions. Cook these until soft and then add the garlic and chilli; if using. Add the paprika, red pepper and mix well. Now pour in the wine. Let this bubble away for a few minutes before adding the tin tomatoes, tomato puree and sugar.
Tear in some basil leaves and mix. Add the meatballs back to the pan and carefully stir.
Pop into the oven and cook for 25 minutes.
Cook your pasta, then serve up with the meatballs and sauce, and a extra sprinkle of basil, a good glug of extra virgin olive oil and maybe a little parmesan 😉