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Tasty Turkey Meatballs

What makes these meatballs so good and so unique is the addition of fennel and the use of rolled oats instead of breadcrumbs. Low in fat, high in nutrition, and full of flavor, these tender little orbs have it all! They cook in a tomato sauce chock-full of veg and need nothing more than a dash of Parmesan grated on top and a green salad set to the side. Serve over pasta or by themselves for a great family supper.

Tasty Turkey Meatballs

For the sauce:

1 tbs. olive oil
1 onion, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
2 garlic cloves, thinly sliced
1 fennel bulb, halved and thinly sliced, fronds reserved
17.5 oz. tomato passata or puree (2 cups)
18 fl. oz. chicken stock (2¼ cups)
2 tbs. chopped fresh parsley

For the meatballs:

1 lb. ground turkey
4 tbs. rolled oats
1 tsp. fennel seeds
1 garlic clove, crushed
1 tbs. olive oil

To make the sauce, heat the oil in a large skillet with a lid, then tip in the onion, carrots, celery, garlic, and fennel. Stir well, cover and cook over a medium heat for 8 minutes, stirring every now and then. Pour in the passata and stock, and leave to simmer for 20 minutes.

Meanwhile, tip the turkey into a large bowl and add the oats, fennel seeds, diced fennel fronds, garlic, some salt, and plenty of black pepper. Mix well with your hands and shape into 24 walnut-sized meatballs. (Dip your hands into cold water every now and then to prevent sticking.) Heat the oil in another skillet and gently fry the meatballs until they take on a little color all over. Transfer them to the sauce and cook until they are cooked through and the vegetables are tender. Sprinkle with chopped parsley and serve.

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