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.
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Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
½ a tube of ‘cheese thins’ crackers
a generous helping of ground mixed peppercorns to taste
onion granules
1 tbsp dried Italian seasoning
3 cloves of garlic, grated
freeze dried tarragon to taste
(optional) fresh tarragon to taste
• 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!
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