- For the sauce
- 1 clove of garlic
- 1 carrot, finely grated (put aside half for the meatballs)
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 x 400g/14oz cans chopped plum tomatoes, plus approximately 2 full cans of water
- 1 tsp sugar
- 1 tsp sea salt flakes + black pepper to taste
- chicken stock - I use 1 of those little jellied pot things of chicken stock that you can get now
- For the meatballs
- 250g turkey mince
- 3 tbsp breadcrumbs
- 3 tbsp grated parmesan
- 1 egg
- 1 tsp Worcestershire sauce
- ½ tsp dried thyme
For the sauce, finely grate 1 whole carrot. Reserve half of the mixture for the
Finely slice 1 clove of garlic
Warm the oil in a large, heavy-based
saucepan or casserole, add the garlic and carrot, along with the
thyme, and cook at a moderate to low heat, stirring every now and again,
for about 10 minutes.
Add the cans of plum tomatoes, filling up each
empty can with water to add to the pan. In one of the cans of water, stir in the chicken stock jelly. Season with the sugar, salt and
pepper, stir well and let the mixture come to a bubble, then turn the
heat down and simmer the sauce gently.
For the meatballs, put all the ingredients for the
meatballs, including the reserved carrot and salt
according to preference, into a large bowl and gently mix together with
When all the meatball ingredients are mixed, start rolling them into balls.
Drop the meatballs gently into the simmering sauce; Like Nigella suggests, I put them in in circles around the outside of the pan.
Let the meatballs simmer in the sauce for 30
minutes, or until cooked through. Serve with spaghetti.