Serve these up with either a crunchy loaf of bread, spaghetti or cheesy polenta. You can even use these the next day in your meatball sandwich – yum yum

Makes 25 bite sized meat balls.

You will need:

500 gm turkey mince
1/2 cup milk
2 slices of bread
 1 cup grated parmesan cheese, plus more for serviing
1/3 cup of parsley, chopped
2 garlic cloves, minced
1 tsp cayenne pepper (optional if you like it spicy)
1 tsp paprika
2 cups of fresh tomato puree
1 tbs sugar
1 tomato, diced

In a large bowl, tear up the bread into small pieces and soak with the milk. Add in half the minced garlic, half of the parsley, 1/2 cup parmesan cheese, cayenne pepper and season with salt and pepper. Stir together until the bread has broken down. Add in the mince and mix together with your hands to make sure all the ingredients are distributed evenly. Next grab a bite sized amount of the meat and roll into a ball with your hands. Then put aside on a tray and repeat with the rest of the mixture.

Heat a large, deep skillet (large enough to fit all the balls you have made) on med/high with a lug of olive oil ( to cover the whole pan). Add in the meatballs and sear them on all sides. Next add in the rest of the garlic and the diced tomato to the pan. Stir fry for about a minute. Add the puree, sugar and paprika to the pan and turn down the heat to simmer. To make the sauce nice and thick and cheesy add in the second half cup of grated Parmesan cheese.

Keep the meatballs on the heat, simmering, for about 20 minutes or until they are cooked through. Shake the pan every now and then to move the meatballs around.

Garnish with the remainder of the chopped parsley and more parmesan on top.