Turkey Meatballs in Tomato and Mozzarella Sauce

You’ve heard of Meatless Mondays, right? A lot of bloggers do it, post a meatless recipe each Monday showing the world that you can make tasty food without meat. I get it and I’m all for it, in fact, tonight I’m having a meatless risotto for dinner. In today’s post, however, I’m going to throw Meatless Monday out the window and rename it MeatBALL Monday! Revolutionising your Mondays one meatball at a time.

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

Meatballs are a great dinner on a Monday, or any day for that matter, because they’re quick and easy and healthy and full of flavour and they freeze well. What’s not to love? These turkey meatballs are packed full of herbs and spices, tender because they’re baked in the oven and then drenched in a tomato basil sauce that is loaded with irresistible, melty, stringy mozzarella. Flavour overload.

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

The best thing about these meatballs is that they go great with all of your favourite carbs. Crusty bread, you ask? What else would you mop the sauce up with? Perfectly al dente pasta? It’s not called spaghetti and meatballs for nothing. Rice? Why the heck not. Mashed potato? You’re my new best friend. Although I didn’t eat my meatballs with mashed potato, I totally would of if I didn’t have this ridiculous fear of making mashed potato (the stuff in the fridge section at Tesco is just so damn good, mine could never compare). Alternatively, if you’re a no-carb-after-3pm type of person (or just forget to buy the ingredients to make a side, like me), you could go au naturel and enjoy them all on their lonesome. They’re that tasty.

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

You could make the same dish every Meatball Monday, serve it with a different carb or side dish and not get sick of it. Juicy, tender turkey meatballs smothered with tomato sauce, basil and mozzarella. This dish is a winner.

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

Turkey Meatballs in Tomato and Mozzarella Sauce | Close Encounters of the Cooking Kind

Turkey Meatballs in Tomato and Mozzarella Sauce

  • Servings: 15 large meatballs/20 medium meatballs
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Prep Time: 7 minutes
Cooking Time: 25 minutes

Ingredients:

MEATBALLS:
500g turkey mince
1 egg
2 tbsp breadcrumbs
1 tsp dried oregano
½ tbsp dried basil
1 tsp cumin
1 tsp dijon mustard
½ tsp garlic powder
½ tsp chilli flakes
¼ tsp cayenne pepper
Pepper, to taste
SAUCE:
500g passata
2 cloves garlic, minced
½ tbsp dried basil
1 tsp dried oregano
½ tsp chilli flakes
Pepper, to taste
125g ball fresh mozzarella, sliced about 0.5cm thick

Method:

  1. Preheat oven to 200°C/400°F/Gas Mark 6. Line a large baking tray with aluminium foil.
  2. Add all the meatball ingredients to a large bowl and use your hands to combine well. Grab about 2 tbsp of mixture and roll into a ball. Place on prepared tray and repeat until all the mixture is gone, leaving a 2-3 cm gap between the meatballs on the tray. Bake for about 15 minutes, until meatballs are lightly browned and cooked through.
  3. Make sauce when meatballs are about half-way through cooking. In a large frying pan over low heat, add passata, minced garlic, basil, oregano, chilli flakes and pepper. Heat, stirring occasionally, until sauce thickens, about 8 minutes, then add cooked meatballs. Turn meatballs to coat in sauce and cook for another 2-3 minutes while sauce thickens. Add sliced fresh mozzarella to the sauce, positioning between the meatballs. Allow to cook, undisturbed for about 3 minutes, until mozzarella has melted. Serve with fresh bread, pasta, rice, potatoes or salad.

(Note: Meatballs can be frozen after they have been baked (follow up to step 2). Store in an airtight container or bag in the freezer and defrost fully when needed. Reheat in the microwave for 4-5 minutes with a little water sprinkled on them to keep them moist. Make sauce, then add reheated meatballs and follow remaining instructions.)

Recipe adapted from Ambitious Kitchen.

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2 comments

  1. These meatballs looks WONDERFUL Alice! Great job 🙂

  2. These sound yummy!

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