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For the sauce-
1 onion, peeled and chopped
1 stick celery
2 tbsp Mr Hugh’s garlic infused rapeseed oil
1 tsp dried thyme
2 x 400gcans chopped plum tomatoes
150ml of water
1 tsp sea salt flakes
& black pepper to season
For the meatballs-
500g/1lb 2oz turkey mince
1 free-range egg
3 tbsp breadcrumbs
3 tbsp grated parmesan
1 tsp Mr Hugh’s garlic infused rapeseed oil
½ tsp dried thyme
½ tsp dried rosemary
For the sauce, finely chop the onion and celery (reserve 2 tbsp of the mixture for the meatballs).
Warm the Mr Hugh’s garlic infused oil in a large, heavy-based saucepan, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes. Add the cans of plum tomatoes and water to the pan. Season with salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently whilst beginning with the meatballs.
Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Once all ingredients are incorporated, start rolling them into balls. Place each meatball onto a baking tray lined with baking parchment and bake for 10 – 15 minutes.
Drop the meatballs gently into the simmering sauce and allow to simmer in the sauce for 30 minutes, or until cooked through.
*Best served accompanied with pasta