Ingredients
- 600g British turkey mince
- 2 small onions, finely chopped
- 1 clove garlic
- 1 medium egg, beaten
- Finely grated zest of 1 large lemon
- Salt & ground black pepper
- 2 x 400g chopped tomatoes
- 150g pitted black olives
- 3 tsp sugar
- Dash vinegar
- 1 vegetable stock cube
- Small glass water
- 4 tbsp fresh basil, roughly chopped
Instructions
Mix the mince well with half the onion, garlic, egg, lemon zest and juice, salt and pepper
Form into small balls the size of a walnut
Heat a deep pan and add the tomatoes, olives, sugar, vinegar and crumble in the stock cube, a dash of water, bring to the boil, cook for 5 minutes, stirring occasionally
Add the polpettini meatballs, and coat in the sauce
Cover with a lid and gently simmer for a further 15 minutes, or until the polpettini are cooked through
Stir in the basil and re-season and serve with pitta bread
