Recipes serves 4-6 Ingredients For the tomato sauce 2 tbsp olive oil 1 small onion, finely diced 2 garlic cloves, crushed 1 heaped tbsp tomato puree 1 tsp paprika 2 400g tins chopped tomatoes 1 large handful of basil leaves -1 tsp caster sugar (optional) Salt and pepper For the meatballs 5 0g fresh white breadcrumbs 7 5ml whole milk 5 00g minced turkey thighs 2 garlic cloves, crushed or finely grated F inely grated zest of 1 lemon 1 egg, beaten 4 0g pecorino or parmesan cheese, finely grated, plus extra to serve 2 tsp finely chopped fresh oregano, or 1 tsp dried oregano nutmeg, freshly grated 1 tsp fine salt Freshly ground black pepper Method First, make the tomato sauce. Heat the oil in a large saute pan or shallow casserole, over a medium heat. Add the onion and a good pinch of salt, and gently fry for five to 10 minutes until softened. Add the garlic and fry for two minutes, then stir in the tomato puree and paprika, and cook for another two minutes. 1 zest, egg, cheese, oregano, nutmeg, salt and a good grinding of black pepper. Using your hands, gently combine, taking care not to over mix. With wet hands, gently shape the mixture into about 20 small to medium-sized meatballs (about the size of golf balls roughly 40g each and 5cm in diameter). 2 4 3 5 Tip in the tomatoes and chopped basil, then gently simmer for 20 minutes. Taste to check the seasoning, adding salt, pepper and a little sugar to balance the acidity of the tomatoes if needed. Meanwhile, make the meatballs. Place the breadcrumbs in a large mixing bowl and pour over the milk. Add the turkey, garlic, lemon Gently drop the meatballs into the sauce, cover with a lid, and simmer for 20 minutes, turning them after about 10 minutes and giving the pan a shake from time to time. Remove the lid and simmer for another five minutes. Serve the meatballs with the basil leaves and a grating of pecorino or parmesan.