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Turkey Meatballs in Tomato Sauce

A light and succulent dish, which has been exhuberantly greeted by Italian eaters!

Notes

MAKE AHEAD NOTE
The meatballs and sauce can be made up to 2 days ahead. Transfer meatballs and sauce to a non- metallic bowl to cool, cover and refrigerate as soon as possible. Reheat gently in a saucepan, giving the occasional stir (be careful not to break up the meatballs), until meatballs and sauce are piping hot.


FREEZE NOTE
The cooled meatballs and sauce can be frozen in airtight container for up to 3 months. You may find it handy to freeze in individual portions if making a large quantity. Defrost overnight in fridge and reheat as above.


Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.

www.nigella.com


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» Top Wine Matches For This Recipe

Angus Hughson

Cabernet Sauvignon, Grenache and Other Reds are the best wines to pair with Turkey Meatballs in Tomato Sauce.

 
 

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