Ingredients
For the Meatballs
- 500 g turkey mince
- 1 shallot, diced
- 1 slice sourdough
- 1 egg
- 2 tsp oregano
- 1 bunch basil, torn
For the Sauce
- Knob of butter
- 6 garlic cloves, minced
- 70 ml dry white wine
- 16 g smoked tomato paste
- 2 jars white beans
- 145 g sundried tomatoes, rinsed, drained & roughly chopped
- 250 ml chicken/beef bone broth (sub stock)
- 120 g baby spinach
- 150 ml non-fat creme fraiche
- 50 g parmesan
Method
Add the mince, shallot, sourdough & egg to a blender along with half of the garlic, basil & oregano. Season well & pulse until relatively smooth.
Cook in the airfryer at 190c for 13-15 minutes, making sure they're cooked fully.
Melt the butter with a drizzle of olive oil, the remaining garlic & oregano, stirring for approx. 30 seconds until fragrant.
Pour in the wine to simmer off for 2-3 minutes, before adding the tomato paste, beans, sundried tomatoes & bone broth. Season well, bring to the boil then reduce the heat to simmer for 5 minutes.
Stir through the spinach until almost completely wilted, followed by the creme fraiche & parmesan.
Re-add the meatballs, cover and leave for 5-10minutes until the meatballs are heated through.
Stir through the remaining torn basil & enjoy.
