Peel the onion and garlic and chop both finely. Put the turkey mince in a bowl with the parmesan, oregano, salt and some of the garlic.
Mix everything thoroughly and shape it into even meatballs. Only press the mixture together lightly so it stays tender.
Heat the olive oil in a frying pan and brown the meatballs all over until they take on some colour. Take them out for a moment.
Add the onion and the rest of the garlic to the pan and soften them briefly. Add the tomatoes and stir everything into a sauce.
Put the meatballs back into the sauce and let them cook gently until cooked through. Season the tomato sauce to taste with salt and oregano.
Serve the turkey meatballs hot in plenty of tomato sauce. A green salad or some vegetables go really well with them.
Good to know
A meal like this lets the evening slow down. Juicy, hearty and on the table without much effort. The sauce soaks in nicely and the meatballs stay tender.
Swaps
Parmesan → pecorino made from sheep's milk (stronger flavour, similar protein content). Turkey mince → chicken mince (similar protein content). Olive oil → avocado oil (heat-stable, mainly unsaturated fats). Tin of tomatoes → unsweetened passata (a smoother sauce, often a little milder).
Allergens
Contains milk (parmesan). Good for children if mildly seasoned and the meatballs are cooked right through. The same applies in pregnancy: heat the meat thoroughly and use hard cheese made from pasteurised milk.
