• 100 g fresh breadcrumbs
  • 150 ml milk
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 400 g minced turkey
  • 400 g minced pork
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 egg (beaten)
  • olive oil
  • for the tomato sauce:
  • (makes 750ml)
  • 50 ml olive oil
  • 3 garlic cloves (finely chopped)
  • 1 tsp tomato purée
  • 2 x 400g cans plum tomatoes (crushed)
  • 3 fresh basil leaves
  • sugar to taste
  • salt and pepper to taste


  • To make the meatballs, first soak the breadcrumbs in the milk.
  • Mixed the chopped onions, garlic, with the pork and turkey. Add the breadcrumbs, oregano, salt and pepper to the meat mixture and mix well.
  • Add the beaten egg and mix thoroughly.
  • Roll the mixture into balls.
  • Heat some oil in a frying pan and add in the meatballs. Fry for approximately 5 minutes turning occasionally until browned on all sides. Remove from pan and set aside.
  • Sauce:
  • Heat the olive oil in a large pan.
  • Add the garlic and cook for about 1 minute on a low heat until soft.
  • Add the tomato puree and cook for a further minute.
  • Add the tomatoes along with their juice and season with salt and pepper.
  • Bring to the boil, reduce the heat and simmer for about 30 minutes or until the sauce has thickened.
  • To serve, add the meatballs to the sauce and allow to simmer for about 7 – 10 minutes.
  • Serve with spaghetti.


Catherine's tip: Replace the oregano with a pinch of chilli powder in the meatballs for some extra spice.