Turkey Meatballs in Tomato Sauce with Peas

Ingredients

• Turkey Breast150 g
• Garlic1/2 clove (2 g)
• Tomato1 count (130 g)
• Peas1/4 cup (50 g)
• Onion1/4 count (38 g)
• Flour1 tablespoon (8 g)
• Basil4 count (2 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For the meatballs, cut the turkey breast into very small pieces. It should be chopped. You can use the food processor but make sure it is not too chopped.

2. 2

   Step 2

   Chop the garlic together with the onion and set aside.

3. 3

   Step 3

   In a bowl mix the turkey meat with garlic and flour. Season with salt and pepper to taste. You can add the herbs of your choice.

4. 4

   Step 4

   Mix well until you get a dough. If it is too dry, you can add just a little water.

5. 5

   Step 5

   Shape into meatballs with your hands. Let it rest in the refrigerator.

6. 6

   Step 6

   Simultaneously, boil water with a pinch of salt in a pot. Once boiling, add the green peas.

7. 7

   Step 7

   Cook for 6 minutes and remove when they are tender. Drain and set aside.

8. 8

   Step 8

   Meanwhile, for the sauce. Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

9. 9

   Step 9

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove and drain.

10. 10

    Step 10

    Preheat a pan. Once heated, pour half of the oil. Spread and add the meatballs.

11. 11

    Step 11

    Cook over medium heat for 3-4 minutes on each side or until browned on both sides. Set aside.

12. 12

    Step 12

    In the same pan, heat the rest of the oil over medium heat and once heated, stir-fry the onion with a pinch of salt for 5 minutes.

13. 13

    Step 13

    Add the sauce, cook for 5 more minutes and add the meatballs and peas.

14. 14

    Step 14

    Season to taste, cook for a few minutes and then remove from the heat once done and serve. Add some basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey Meatballs in Tomato Sauce with Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.