Made with turkey mince, these tender meatballs provide protein without a lot of fat. The magic cinnamon seasoning in the meatballs adds a delightful accent to the tomato sauce, I also like to serve with yoghurt.
2 teaspoons olive oil
4 garlic cloves, crushed
1 teaspoon dried oregano
pinch chilli flakes
2 (400g) tins diced tomatoes
1/2 cup reduced salt chicken stock
500g lean turkey mince
1 cup fresh breadcrumbs
1 medium onion, finely diced
1 egg, lightly beaten
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
300g cooked pasta, to serve
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Sauce: Heat oil in a large saucepan over medium-low heat. Add garlic, oregano and chilli flakes. Cook stirring until softened but not browned; about 1 minute. Add diced tomatoes and stock and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer while you prepare the meatballs.
Meatballs: Mix turkey mince, breadcrumbs, onion, egg, cinnamon and pepper thoroughly in a large bowl. Roll tablespoonsful of the mixture into balls. Place meatballs on a lined tray, cover and refrigerate for 15 minutes.
Add the meatballs to the simmering tomato sauce and simmer, uncovered, for 25 to 30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly. Sprinkle with parsley and serve over pasta.
To make fresh breadcrumbs, tear day old fresh bread into pieces and place in a food processor or blender. Pulse until broken down into fine crumbs. Two slices of bread makes about 1 cup of crumbs.
great recipe. I added Zuchinni to the meatballs just because it was in the fridge and it didn't make any difference. The mixture of cinnamon and tomatoe base was delightful. great recipe. - 15 Jul 2009