Seriously, why is it that meat is much more fun when it's rolled into little balls? I grew up singing about what happened to that meatball "On top of Old Smoky", and meatballs have a long history in the UK (although for some unfortunate reason, we used to traditionally refer to them as 'faggots' - unsurprisingly, that term is dying out). The UK is not alone - they are a staple of Italian American cuisine, and pretty much wherever you travel in the world, there is a meatball option on the menu, from Turkish Köfte to Norwegian kjøttboller (which literally translates to 'meat buns' - try saying that without giggling), Spanish albóndigas (which interestingly derives from the Arabic word for hazelnut) and Japanese hanbāgu.
If anything, this recipe owes more to the Italian-American meatball legacy than to any other cuisine. Italian-American cuisine is based heavily on the traditions of immigrants from Southern Italy, who came over to the US in large numbers from the early 19th century onwards. But there is no better indication of the ready cross-border mixing of cultural culinary traditions than the fact that the original recipe was one I found in a British magazine Good Food. Limited availability of certain ingredients in the US though (proof that the mixing isn't complete!) meant that I had to adapt it somewhat.
It is a simple dish, which is extremely kid-friendly. I know this because I had no left-overs...
Tasty Turkey Meatballs
Serves 5
1 TBSP olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 sticks celery, finely diced
3 garlic cloves, minced - divided
1 fennel bulb, halved and thinly sliced (fronds reserved)
28oz can tomato sauce
16 fl oz chicken stock
1/2 cup chopped fresh parsley
1lb minced turkey
4 TBSP oats
1 tsp fennel seeds (crushed)
oil spray
1. Heat olive oil in large frying pan, and add the onion, carrots, celery and fennel together. Stir well, cover and cook over a medium heat for about 8 minutes (stirring occasionally so that it doesn't stick). Pour in about 2/3 of the can of tomato sauce, and the stock, and stir together. Bring to the boil, and simmer, covered, for 20 minutes.
2. Meanwhile, mix together the meat, oats, fennel seeds, chopped fennel fronds, one clove of minced garlic and some ground black pepper, using your hands. Lightly shape into meatballs, each about the size of a walnut (about1 1/2" in diameter). It should make about 30.
3. Spray a large skillet with oil spray and gently cook the meatballs, turning them carefully, so that they brown all over.
4. Add the meatballs to the sauce with the chopped parsley, cover and cook for a further 10 minutes until the meatballs are cooked through, and the vegetables are tender.
5. Serve over pasta with grated parmesan on top.
