Ingredients
Method
- Make the meatballs. Combine the turkey mince, parsley, garlic, egg, parmesan and a generous seasoning of salt and pepper in a bowl. Mix well until everything is evenly combined, then roll into evenly sized meatballs - roughly golf ball sized works well.
- Brown the meatballs. Heat a glug of olive oil in a large pan over a medium-high heat. Brown the meatballs in batches, turning until golden all over. They don't need to be cooked through at this stage - just coloured. Set aside.
- Build the sauce. In the same pan, soften the onion over a medium heat until translucent. Add the tomato paste and cook for a minute, then add the chopped tomatoes, chicken stock and mixed herbs. Season well and stir to combine.
- Simmer together. Return the meatballs to the pan, nestling them into the sauce. Cover and simmer gently for 20–25 minutes until the meatballs are cooked through and the sauce has thickened beautifully.
- Cook the pasta. Meanwhile, cook your pasta according to the packet instructions. Before draining, reserve a good splash of pasta water. Add the drained pasta to the meatball sauce and toss well, adding a splash of pasta water to loosen everything and help the sauce coat the pasta.
- Make the garlic bread. Mix the minced garlic, softened butter and fresh basil together until well combined. Toast the sourdough slices, then spread the garlic butter generously over each one. Return to the grill or toaster until the butter is melted and sizzling.
- To serve. Ladle into bowls and top with grated mature cheddar and fresh parsley. Serve the garlic bread alongside.
Notes
Don't skip the pasta water - the starchy water is what helps the sauce cling to the pasta properly and brings everything together.
Turkey mince is leaner than beef or pork so the egg is important here for binding - don't leave it out or the meatballs will be fragile.
The garlic butter keeps in the fridge for a week and is brilliant on pretty much everything. Worth making a double batch.