Turkey Meatball Parmigiana

I love trying to change things up with meals and keep things from getting boring.  I love things that are quick and easy to make when I get home from work.   Making a batch of meatballs and freezing them, allows me to do this.

I saw a recipe for giant Turkey meatballs and thought, hmmm, I could make normal meatballs with my Turkey mince and make them Parma style.  These were a success with the Crash Test Dummies!

The batch I made was too big for one meal and will do us for 3 meals, however depending on the size of your family it may do for 2 meals.

500 gm turkey mince

1 onion, chopped

1 cup bread crumbs, I used fresh you can use dried

1/4 cup milk

1 tablespoon Worcestershire sauce

1/4 cup chicken stock

salt and pepper to taste

1 tablespoon sour cream or Greek yogurt

1 egg

2 cups tomato passata

1 cup grated pizza or tasty cheese

Mix the milk through your breadcrumbs and set aside to soften.

Chop your onion, it doesn't need to be fine.

Gently cook your onion in a tablespoon of butter until slightly softened,  add your Worcestershire sauce and stock and simmer to reduce by half.  Take off the heat and set aside for 15 mins to cool.

In your mixing bowl place your turkey, bread mix, onion mix, egg, yogurt salt and pepper.   Mix together with hands.  It may look sloppy at the beginning however it will all come together as a bit of a sticky mess.

See a sticky mess.

Scoop into balls and set on a baking paper lined oven tray.  At this stage you can put half in the freezer if you wish, or all of them.

On a baking tray place your desired amount of meatballs in a pre heated 180C oven and bake for 6 minutes.  In your casserole dish place half your tomato passata, place your par cooked meatballs.

Top with the remaining sauce.

Top with your cheese and bake for 30 minutes in your still pre heated 180C oven.

Serve with veg or rice and a nice bread to wipe the plate.