600g of ground turkey
1/4 cup bread crumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, chopped
1 egg
1 large garlic clove, crushed
1 teaspoon salt and pepper
For sauce
1 teaspoon of olive oil
4 cloves of garlic, smashed
2 tins of crushed tomatoes
1/2 small white onion (keep whole)
1 bay leaf
1 teaspoon of oregano
1/4 cup fresh basil, chopped
Salt and pepper to taste


1. For the sauce, in a medium size pot heat olive oil over medium heat. Add garlic and saute until golden, be careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer.
2. In a large bowl, combined turkey, breadcrumbs, egg, parsley, garlic and cheese. Using (clean) hands, mix all the ingredients well until combined. Form small meatballs, about the size of a ping pong ball (1/8 of a cup each).
3. Add the meatballs to the sauce and cook for about 20 minutes. Discard the onion and serve over a small quantity of pasta with a garden salad.

Energy (cal): 230cal
Protein: 20.9g
Fat: 4.9g
Carbohydrate: 21.1g
Sugar: 0.1g
Fibre: 2.8g

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