Turkey meatballs in tomato sauce

Method

Combine the turkey mince with breadcrumbs and egg, mixing gently until just bound; don't overwork it or the meatballs will tighten and become dense. Roll into balls roughly the size of walnuts and set aside.

Heat a heavy frying pan over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides until the exterior is set and lightly coloured, about 8 minutes total. You're looking for searing rather than cooking them through; they'll finish in the sauce. Transfer to a plate as each batch finishes.

Crush the garlic cloves directly into the pan, stirring for 30 seconds until fragrant. Pour in the passata and return the meatballs to the pan, nestling them into the liquid. Reduce the heat to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has reduced slightly and the meatballs are cooked through. Test one by cutting it open; the centre should show no pink and feel firm.

Taste and adjust seasoning before serving. The sauce should be loose enough to spoon; if it's too thick, thin with water or stock as needed.