Nigella hits it out of the park yet again! This is the second recipe I’ve tried from Kitchen, and it was just as successful as the first. I’ve been happily munching on these meatballs for the past few days, in various formats. The first few were eaten over whole wheat spaghetti, the next few in an old English cheddar-topped sub, and the last were finished off with another bowl of pasta (because why mess with a classic).
1/2 onion, chopped super fine
2 sticks celery, chopped super fine
2 cloves garlic, minced
1 tbsp olive oil
salt & pepper
1 large tin diced tomatoes
1 small tin tomato sauce
1/2 tbsp dried thyme
rind from Parmesan cheese wedge (optional)
1 package ground turkey
1/3 cup Panko bread crumbs
1 tsp thyme (or Italian seasoning mix)
2 tbsp Parmesan cheese, finely grated
Mix together the chopped onion and celery on the cutting board.
Set aside 2 tbsp of this mix in a large bowl (for the meatballs) and put the rest in a Dutch oven over medium heat, along with the garlic, olive oil, salt and pepper.
Once the onion and celery have softened, add the tomatoes, thyme and Parmesan wedge.
Bring to a slow simmer and let cook uncovered.
Dump the rest of the ingredients into the bowl with the celery and onion.
Gently squash all the ingredients together with your hands – if you overwork the mix, the meatballs will be tough.
Once the ingredients are evenly blended, form into small balls and drop one at a time into the simmering tomato sauce.
Cook the meatballs in the sauce for 30 minutes, or until they are cooked through.
Serve over pasta or rice, or in toasted buns with cheese for a meatball sub.