Makes 24 meatballs
1 kg minced turkey
2 1/2 Tbsp olive oil, plus extra for frying
100 g red onion, finely diced
2 garlic cloves, finely diced
1 small handful oregano, leaves picked and chopped
1 small handful basil, leaves picked and chopped
1 tsp chilli flakes, add more or less depending on preference
1 pinch cayenne pepper
2 tsp cumin powder
1 tsp smoked paprika
1 Tbsp freshly chopped thyme
100 g chunky Italian sauce
90 g (3/4 cup) dry breadcrumbs
50 g finely grated parmesan cheese
olive oil spray, for baking
A super easy one-pot wonder, this flavour-packed pumpkin dish is the perfect accompaniment to most meatball recipes.
1 kg pumpkin (winter squash), cut into chunks
6 rosemary sprigs, leaves picked and chopped
12 sage leaves, chopped
1 tsp freshly grated nutmeg
50 g (1/3 cup) pine nuts
50 g (1/3 cup) currants
1 tsp mild paprika
30 g butter
3 Tbsp olive oil
60 g pecorino cheese
30 g (1 small bunch) flat-leaf (Italian) parsley, leaves picked and chopped
In a mixing bowl, season the turkey with salt and pepper. Add the remaining ingredients and thoroughly combine. Using your hands, gently roll the mixture into 60 g balls.
Preheat the oven to 160°C and add a small oven-proof saucer of water to the back of the oven to create humidity.
Spray a baking tray with olive oil and carefully place the balls in the tray. Bake in the humid oven for around 8–10 minutes.
Heat up a drizzle of olive oil in a frying pan. Finish the meatballs by searing them in the hot pan for a few minutes to give them some colour and to ensure they’re cooked all the way through.
Preheat the oven to 180°C.
On a baking tray, combine the pumpkin with the rosemary, sage, nutmeg, pine nuts, currants, paprika, butter, salt and pepper. Drizzle with the olive oil.
Cook in the oven for at least 30 minutes, turning the pumpkin over at least once during the cooking process and ensuring the pine nuts do not burn.
Remove from the oven and finely grate pecorino cheese over the top, then sprinkle with chopped parsley for freshness.