Tanya’s favorite German-style turkey meatballs
1 pound ground turkey
1 small onion, finely chopped
Two handfuls of sage or oregano
Cremini mushrooms, sliced
Freshly ground pepper
serves 3-4 people
Finely chop the onion and sage or oregano and mix onions, turkey and egg with your hands. Keep herbs to season the sauce.
Salt and pepper the meat mix.
Shape into 12-15 small meatballs (using cold water to keep meat from sticking to your hands).
Bring water to a boil in a large pot.
When the water is boiling, melt butter in a separate sauce pan and gently brown the meatballs from each side.
At the same time, put the spaghetti into water. This is important to time the meatballs and pasta just right.
When the meatballs are brown, add the mushrooms and sauté for a few minutes.
Then add the remaining herbs, salt and pepper, and pour bone growth over meatballs and mushrooms, about half covering the meatballs. Close lid and let simmer for a few minutes.
Drain the spaghetti, set the meatballs aside, add cream to the broth, put the spaghetti into the broth, stir well and plate on your Hawkins plates (that you bought here I hope!) adding the meatballs and sprinkling remaining the herbs over the dish as a garnish.
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