Good cooks often forget how the simplest food has the strongest reaction...
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| Turkey Meatballs in Italian Tomato Sauce: low-fat/cholesterol |
When 67 presented this dish to a 90-year-old, his eyes lit up like it was Christmas. He was unbelievably thrilled. And he probably didn't even realise how healthy it is.
For cooks, it's a dream. The meatballs and the sauce can be prepared a day ahead (or even longer). Come mealtime, just re-heat the sauce, add the relevant number of meatballs, simmer gently 20 mins and pour it over cooked pasta.
Leftover meatballs can be frozen in portions of whatever size in separate freezer bags. The sauce recipe makes enough for a meal plus leftovers to freeze for another time.
Follow the recipe carefully and the meatballs will be soft enough to cut with a fork; 67 recommends 3 generous-sized meatballs per adult portion.
- Make the sauce; set aside a generous portion for the meal; freeze the rest in one or half cup portions
- Prepare meatballs; coax the meat into 12 good-sized balls about the size of a small fist -- keep it light; don't mash the meat into something dense and horrible to eat
- Arrange on a baking tray; either bake immediately any 180C/350F or cling film and bake later. The meat balls need only 15 mins in the oven; they will continue baking in the sauce, absorbing its flavours
- Reheat sauce gently; add meatballs, simmer gently 20 mins or so; pour over pasta
- Serve with finely chopped basil and grated parmesan
'These are restaurant quality; they're perfectly moist and the sauce complements them nicely.' Designer & fund-raiser
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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