INGREDIENTS

600g minced turkey
4 thick or 6 thin slices of soft white bread
1 cup of water or milk
2 eggs
1 large onion (chopped finely)
1 tbs chopped garlic
2 tsp sea salt
generous amount of freshly ground black pepper
1 tbs dried basil
1 tbs dried oregano
3 tbs tomato purée
about ½ cup fine bread crumbs + some more (about ¾ cup) for rolling
1 tbs oil for frying onion and 5-6 tbs oil for brushing (I used grape seed oil)

EQUIPMENT

2 baking trays lined with baking paper or non-stick Teflon sheets
silicone brush
50ml spoon
mixing bowl

METHOD

Place bread and water in a mixing bowl and let the bread get soft.

In meantime fry onion on a little bit of oil until golden.

Then combine all ingredients except oil and bread crumbs. If the mixture is too wet add about ½ cup of bread crumbs and mix well.

Preheat oven to 200°C (392°F).

Using 50ml spoon take portion of turkey mixture into your hands, roll it in extra breadcrumbs, divide in half and roll into two balls, repeat until there is no more turkey mixture left.

Bake for about 35 minutes, half way brush all around with oil and place back in the oven.

Make 40 small meatballs (25ml each) – allow 6-10 per serving for dinner.

Serve with boiled baby potatoes topped with butter & dill or with pasta, your favourite tomato sauce and some salad leaves on a side.

• Those meat balls taste great also on their own and can be used for lunchboxes.
• If you are replacing turkey with different meat brushing with oil may be not necessary.