Name: Turkey meatballs withslow-roasted tomato sauce and tagliatelle
Cook time: 2 h 30 min
Yield: 4
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

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

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.

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.

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.

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.

Serve with the pasta and Parmesan.