It’s currently winter here in Australia, and my house is an ice box. We’re talking 4 jumpers, heater on, warm fuzzy socks and ugg boots, endless cups of tea… still cold. I’m still cold.
So when I was planning out my meals for the week (something that I’ve found absolutely necessary to keep the balance between full time work and health), the only thing I wanted was something hearty, warming and filling.
Bolognese ticks all of those boxes. But I wasn’t in the mood for the run of the mill beef mince bolognese that every Australian family knows too well.
I settled on turkey meatballs. I looooove using turkey mince in my cooking – it’s a great substitute for beef mince. These meatballs (for me) are filling enough when paired with a chunky bolognese that you don’t need pasta. But if you’re a hungry individual, you can add any carb source to your dish you desire.
Your meatballs need to be flavourful to make this dish a success – utilise your spice cabinet! I used tuscan seasoning, sweet paprika and pepper.
I also find browning the meatballs in the oven and then finishing their cooking in the bolognese sauce helps pack more flavour into the dish.
My mum also introduced me to her secret weapon for a bolognese sauce a long time ago, and since then I panic a little if I don’t have it on hand: Worcestershire sauce. A word that I will never be able to spell independently.
I hope you guys enjoy this recipe. What’s your favourite winter warmer? Let me know in the comments below!
Turkey Meatballs with Bolognese Sauce
- 500 grams turkey mince
- 3 tbsp tuscan seasoning
- 1 tbsp sweet paprika
- 3 carrots
- 1/2 head broccoli
- 2 zucchinis
- 1 bottle passata
- dash Worcestershire sauce
- sweet paprika
- tuscan seasoning
Preheat the oven to 180 degrees fan forced.
Season your turkey mince with tuscan seasoning, paprika and pepper. Using your hands, combine all ingredients together.
Roll the mixture into 9 meatballs and place them on a lined baking tray. Place in the oven for 5 minutes to brown.
Chop your veggies and cook them in a saucepan with a splash of olive oil until slightly browned and softened.
Add the bottle of passata and all seasonings and reduce to a simmer.
Leave to simmer for 20 minutes and taste, adjusting seasoning as needed. Add turkey meatballs when 10 minutes have passed.
Serve the meatballs and sauce by themselves or over pasta or zucchini noodles. Garnish with basil and parmesan if desired.