These turkey meatballs are one of my oldest family recipes. They never fail to satisfy even the fussiest of eaters. A lot of recipes favor other minced meats for meatballs, but I have always used turkey. Turkey is a very lean meat, making it a healthy meat option, but it also has such a depth of flavor, meaning that you don't have to compromise on taste or waist(line) when making this dish. However, I haven't completely strayed from tradition with this recipe, opting for a more classic tomato-based sauce that packs in a lot of delicious flavors, bringing back memories of family and good food.
- 580 tomato paste
- 1.5 L water
- 2 tablespoon white sugar
- 1/2 teaspoon pepper
- 1 grated white onion
- 500g minced turkey
- 2 eggs
- 3/4 cup white rice
- salt and pepper to taste
- 4 potatoes, peeled
- In a medium sized saucepan, heat on high heat combine all sauce ingredients and bring to a boil. Let the sauce simmer for 15 minutes.
- In a large mixing bowl, combine all of the meat mixture ingredients and mix together thoroughly.
- Cut the potatoes into large chunks and place them into the sauce.
- Use a spoon and your hands to form golf ball sized meatballs and place them in the sauce too.
- Let the meatballs simmer on a low heat in the sauce for around an hour with the lid on the pot, adding water if the mixture gets too thick as necessary.
- Remove from heat and serve immediately.