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#5 – #005 - Meatballs and Tomato Sauce
Episode five of Two Tablespoons.
We’ll be cooking one of our home favourites – Meatballs in a rich tomato-based sauce - and letting you in on our secret tips that we’ve come up with over the years of making this together.
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients (serves 2-3)
500g Turkey thigh mince
½ a tube of ‘cheese thins’ crackers
a generous helping of ground mixed peppercorns to taste
onion granules
garlic granules
1 tbsp dried Italian seasoning
2 tbsp oil (for frying)
1 can chopped tomatoes
1 onion, diced
3 cloves of garlic, grated
1 500g packet passata
1 beef stock pot
freeze dried tarragon to taste
(optional) fresh tarragon to taste
Method
• In a medium sized pot, gently heat 1 tbsp oil and add onions
• On a low heat, sweat down the onions until softened
• Add garlic and continue to sweat the veg together for around 5 mins
• Make breadcrumbs from ‘cheese thins’ either in a food processor or by hand
• In a large mixing bowl combine turkey mince with breadcrumbs, Italian seasoning , garlic granules, onion granules and pepper to taste.
• Once thoroughly mixed, roll meat mixture into evenly sized balls.
• In the sauce pot, once onions and garlic have softened, add chopped tomatoes, passata and a splash of red wine if using.
• Mix sauce until simmering then add stock pot and fresh tarragon if using.
• Leave sauce on a low heat with lid on to simmer whilst cooking meatballs.
• In a large frying pan, heat 1 tbsp of oil.
• Fry meatballs evenly until gently browned all the way round. This can be done in batches if they don’t all fit in the frying pan at once.
• Just before meatballs are added to sauce, stir in a generous helping of freeze dried tarragon according to taste (I always use around half a container, approx 3 grams).
• Once meatballs are browned add them straight to the sauce pot.
• Once all meatballs are added, leave sauce to simmer on lowest possible heat for at least 20 mins.
• Taste sauce to check flavour and add any further seasoning if desired.
• Meatballs should now be cooked all the way through so serve and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons
View all episodes
By Andrew & Katerina BuchananEpisode five of Two Tablespoons.
We’ll be cooking one of our home favourites – Meatballs in a rich tomato-based sauce - and letting you in on our secret tips that we’ve come up with over the years of making this together.
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients (serves 2-3)
500g Turkey thigh mince
½ a tube of ‘cheese thins’ crackers
a generous helping of ground mixed peppercorns to taste
onion granules
garlic granules
1 tbsp dried Italian seasoning
2 tbsp oil (for frying)
1 can chopped tomatoes
1 onion, diced
3 cloves of garlic, grated
1 500g packet passata
1 beef stock pot
freeze dried tarragon to taste
(optional) fresh tarragon to taste
Method
• In a medium sized pot, gently heat 1 tbsp oil and add onions
• On a low heat, sweat down the onions until softened
• Add garlic and continue to sweat the veg together for around 5 mins
• Make breadcrumbs from ‘cheese thins’ either in a food processor or by hand
• In a large mixing bowl combine turkey mince with breadcrumbs, Italian seasoning , garlic granules, onion granules and pepper to taste.
• Once thoroughly mixed, roll meat mixture into evenly sized balls.
• In the sauce pot, once onions and garlic have softened, add chopped tomatoes, passata and a splash of red wine if using.
• Mix sauce until simmering then add stock pot and fresh tarragon if using.
• Leave sauce on a low heat with lid on to simmer whilst cooking meatballs.
• In a large frying pan, heat 1 tbsp of oil.
• Fry meatballs evenly until gently browned all the way round. This can be done in batches if they don’t all fit in the frying pan at once.
• Just before meatballs are added to sauce, stir in a generous helping of freeze dried tarragon according to taste (I always use around half a container, approx 3 grams).
• Once meatballs are browned add them straight to the sauce pot.
• Once all meatballs are added, leave sauce to simmer on lowest possible heat for at least 20 mins.
• Taste sauce to check flavour and add any further seasoning if desired.
• Meatballs should now be cooked all the way through so serve and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons