Meatballs:
1 tbsp. olive oil
1 onion, diced
2 cloves of garlic
1 tsp. dried oregano
½ tsp. paprika
salt & pepper
450g lean ground turkey
3 tbsp. breadcrumbs
1 egg
1 tbsp. tamari
Sauce:
120ml chicken broth
240ml tomato passata
1 tsp. coconut sugar
2 tsp. dried oregano
Heat the olive oil in a skillet over a medium heat and sauté the onion and garlic until softened, about 3-4 minutes. Add the dried oregano and paprika powder, season with salt and pepper and transfer to a large bowl.
Add in the ground turkey, breadcrumbs, egg, tamari, and season with salt and pepper. Mix well using your hands, and form the mixture into meatballs roughly the size of walnuts.
Heat the same skillet over a medium heat and add the meatballs. Cook for 5-6 minutes until browned all over. Pour over the chicken broth, cover with a lid and cook for a further 5-6 minutes.
Add in the tomato passata and bring to a boil. Simmer uncovered for about 10-15 minutes, until the sauce has reduced and meatballs are cooked through.
Season the sauce with salt, pepper, coconut sugar and dried oregano. Serve immediately.
