Turkey Meatballs with Chorizo in Tomato Sugo
So I overindulged over the weekend, which is usually standard practise but this weekend was extra-indulgent because I turned THIRTY. Yep, I'm officially an adult. NO! You can't make me!!! Ok, but really, I celebrated turning thirty by pretty much eating and drinking all weekend. Needless to say my thirty-year old body is not what it once was and I am feeling the pain of the rich food overload.
In true old-lady style I thought I would make a hearty yet healthy dinner on Monday night to sort-of balance out all the pizza, fries and cake I ate over the weekend, so putting some turkey mince to good use I make some gluten-free meatballs in a nice rich tomato sauce with some green beans on the side (and not a starchy vegetable in sight!)
You will need...
500gr turkey mince
1 large egg
1/4 cup gluten free flour such as rice or coconut flour
1 Tbsp fresh chopped basil
100gr skinned and finely diced chorizo sausage (cos the thing needs some flavour!)
1/2 a large brown onion, finely diced
salt and pepper
1 Tbsp olive oil
For the sauce
700gr bottle of tomato puree (I used Mutti brand with basil)
2 garlic cloves, crushed
extra chopped basil
some chilli if you like
- Heat olive oil in a non-stick saucepan, and over a low-medium heat sweat off the onion and chorizo until onion is translucent and chorizo is starting to go brown. Spoon into a bowl, leaving any excess oil in the pan (you'll thank me later)
- In a separate bowl, add turkey mince, egg, flour, basil and seasoning. Mix well. Add cooked onion and chorizo and combine.
- In the same saucepan you cooked the onion and chorizo, add the crushed garlic and let sizzle for 30 seconds, then add the tomato puree. Add about a cup of water to the bottle, swill and then pour into the saucepan. Stir well and bring to a simmer.
- Using two dessert spoons or an ice-cream scoop (the one with the scraper on it), portion out balls of turkey mince into the tomato sauce. The mix may be a bit wet, but it will firm up as it cooks.
- Once all the mince has been divided into meatballs and they are simmering away in the sauce, cover with a lid and leave to simmer for 10 minutes. Use a spoon to gently turn the meatballs and simmer on the other side for a further 10 minutes.
- Steam up some green vegetables, or alternately you can serve the meatballs over pasta, rice or polenta/grits. Serve hot with an extra garnishing of basil.