Turkey meatballs in tomato and basil sauce

As we eat mainly turkey, chicken and fish, I'm always trying to think of different ways to use a pack of turkey mince.
It's easy to become stuck in a rut and keep making turkey chilli, so tonight I was determined to make a different evening meal. This is quick, simple and easy to make.

Serves 3-4

Ingredients

For the tomato sauce:-

1 tablespoon olive oil

1 white onion, finely chopped

Pinch salt

1 clove garlic, finely chopped 

1 teaspoon dried oregano

1 tin chopped tomatoes 

1 pot (70g) tomato purée (cirio do perfect sized portions)

1/2 teaspoon sugar

1/2 teaspoon balsamic vinegar

1 tablespoon fresh basil

For the meatballs:-
2 tablespoons olive oil

1 white onion, finely chopped

Pinch salt and pepper

1/2 teaspoon dried oregano

1 tablespoon tomato ketchup

500g turkey thigh mince

Pack of linguini or spaghetti (check measures on side of the packet and cook amount for the appropriate number of people.)

Method

Start by making the meatballs

Using a medium bowl, add all of the ingredients for the meatballs. Mix all the ingredients together well, using a wooden spoon or your hand whichever you prefer.

Prepare a tray for your meatballs to sit on ready to fry, place a sheet of parchment paper on the tray to make them easier to transfer.

Shape the meatballs in your hands, golf ball-sized is ideal, they can be popped in the fridge if you want to make them in advance.

Make the tomato sauce

Heat a medium saucepan over medium heat. Add 1 tablespoon of olive oil to the pan and fry the onions and pinch of salt gently until softened, about 5 minutes. Add the garlic and oregano and fry gently for another 2 minutes. Add the tinned tomatoes, tomato puree, pepper, sugar and balsamic vinegar and simmer gently for about 5 minutes, add the fresh basil. 

You can also use this tomato sauce as a base for a pizza or with pasta. 

Combining the meatballs with sauce

Heat a saute pan over medium heat, add 2 tablespoons of olive oil and fry the meatballs until browned on all sides. Be careful when you turn them, or they could break up, the trick is to leave them for about 1 minute before trying to turn them.
When they have browned all over, add the tomato sauce and enough water to cover the meatballs, stir carefully. Bring to a boil and then turn down to a simmer. Turning occasionally.

Cook the pasta according to the instructions on the packet.

Serve with fresh basil and parmesan to taste.