Turkey & Lentil Meatballs in Tomato Sauce

Ingredients

• 500 g turkey mince
• 150 g cooked Puy or green lentils
• 1 egg
• 2 garlic cloves, minced
• 30 g fresh breadcrumbs
• salt and black pepper
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 30 g parmesan, grated
• 3 garlic cloves, minced
• 2 x 400g tins chopped tomatoes
• 1 large onion, finely diced
• ½ tsp chilli flakes
• 2 tbsp olive oil
• 2 carrots, finely diced
• 100 ml water
• 10 g basil leaves

Method

1. Mix the turkey mince, lentils, egg, breadcrumbs, garlic, oregano, smoked paprika, and parmesan in a large bowl. Season generously with salt and black pepper; turkey is lean and needs it. Roll into 20 walnut-sized balls and chill for 10 minutes if you have time; cold meatballs hold their shape when they hit the pan.
2. Heat 1 tablespoon of olive oil in a large, wide stainless or cast-iron pan over medium-high heat. Brown the meatballs in two batches for 3–4 minutes, turning, until deeply golden all over. Don't crowd the pan; all at once and water comes out, the temperature drops, and you've stewed them instead of building a crust. They won't be cooked through yet; that comes later. Remove to a plate.
3. Add the remaining oil to the same pan. Cook the onion and grated carrot together for 7–8 minutes, stirring now and then, until softened and the carrot has melted into the onion. Add the garlic, oregano, paprika-warm chilli flakes and fry them in the oil for 30–60 seconds until fragrant.
4. Tip in the chopped tomatoes. Pour in the water and scrape the browned bits from the base with your spoon. Season with salt and pepper and bring to a steady simmer.
5. Return the meatballs to the pan, nestling them into the sauce. Cover and cook over low heat for 20 minutes, turning them once halfway, until the meatballs are cooked through and the sauce has thickened and gone glossy.
6. A good pinch more salt usually wakes the tomatoes up.
7. Spoon the meatballs and sauce into shallow bowls and tear over the basil leaves.