Of which 4.2 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (tomato) · Lean protein (poultry) · Vitamin B6 (poultry)
Allergens egg
Turkey meatballs in homemade tomato sauce
Light turkey meatballs cooked slowly in a fresh tomato sauce.
Ingredients
- 400 g (14 oz) ground turkey
- 1 egg (50 g / 1¾ oz)
- 2 cloves garlic, minced (6 g)
- 1 handful of chopped fresh parsley (10 g)
- salt and pepper, to taste
- 500 g (1 lb) ripe tomato, chopped
- 1 chopped onion (100 g / 3½ oz)
- 1 handful of fresh basil (10 g)
- 1 tbsp olive oil (15 g / ½ oz)
Method
- In a bowl, mix the ground turkey with the egg, half the garlic and the parsley, and season with salt and pepper.
- With wet hands, so the meat doesn't stick, shape the mixture into walnut-sized meatballs.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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