A simple, tasty, melt in your mouth meatball dish!
Submitted by Daniela Nonkovic

ITALIAN STYLE TURKEY MEATBALLS IN TOMATO SUGO
A simple, tasty, melt in your mouth meatball dish!
Serving: 6
Ingredients
MEATBALLS
- 1kg turkey mince
- 1/2 brown onion, finely diced
- 4 cloves garlic, finely diced
- 1/2 cup chopped parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup breadcrumbs
- 1 tsp oregano
- 2 eggs, beaten
SAUCE
- 1 brown onion, finely diced
- 3 cloves garlic, finely diced
- 2x 400g cans tinned tomatoes
- 1x 700g tomato passata
- 2x chicken stock cubes
- 1/2 tsp of sugar
- 1 level tsp dried rosemary
- 1 level tsp dried oregano
- 1 level tsp dried thyme
- 1 level tsp dried basil or 2 handfuls of fresh basil, torn
Instructions
- Combine all meatball ingredients and mix together with your hands and then roll into balls. Put to the side.
- Turn slow cooker on LOW and add all sauce ingredients (EXCEPT onion, garlic & stock cubes) to heat up
- In a small pot, heat some olive oil and add onion, garlic & stock cubes and cook until caramalised, stirring regularly. Transfer to Slow Cooker & gently stir to combine all ingredients
- Gently drop meatballs into sauce and ensure they are submerged. Use tea towel trick & allow to cook for 4-6 hours (giving a gentle stir about halfway, if possible)
- Serve on top of pasta or polenta with some fresh basil (optional)
- Meatballs should be ready in 4 hours, however it won’t hurt to cook for 6 if you need to (they might just fall apart more easily).
Tried this recipe?Scroll Down To Share What You Think
Easy to make, I halved the ingredients as only used 500g of turkey mince. It yielded 12 large meatballs. I didn’t have any bread for the breadcrumbs, but since it was Easter weekend, I had a hot cross bun, therefore used this instead! Intend to freeze the left overs for another few meals too.
loved it. Had it with crusty bread. Very tasty. I added a little chilli for heat. Definitely having again
Thank you so much for taking the time to leave your feedback JohnPeter – you’re awesome for doing so!