For the pepper sauce, place a pan over a low-medium heat and add oil. Once the oil is hot, add the shallots and peppers and sweat until soft
1 tbsp of vegetable oil
2 shallots, peeled and finely sliced
1 1/2 red peppers, de-seeded and chopped
2
Stir in the rest of the ingredients, season and bring to the boil. Reduce the heat and simmer for 15-20 minutes
1 tsp tomato purée
425ml of vegetable stock
1 pinch of salt
1 pinch of pepper
3
Remove from the heat and allow to cool. Transfer to a blender and blitz until smooth. Set aside
4
For the meatballs, add the turkey, onion, apple and egg to a large bowl and mix well
500g of turkey mince
1 onion, peeled and finely chopped
1 apple, peeled and grated
1 egg, lightly beaten
5
Add the breadcrumbs, herbs and seasoning to the bowl and mix with your hands until everything is incorporated
3 tbsp of breadcrumbs
1 tbsp of sage, chopped, or 1/2 tbsp dried sage
1 tbsp of thyme, leaves only
1 pinch of salt
1 pinch of black pepper
6
Prepare a floured plate. Divide and shape the mix into 24 walnut-sized meatballs. Once you have made the balls, roll them in the flour and set aside until ready to fry
3 tbsp of plain flour
7
Preheat the oven to 180°C/gas mark 4
8
Place a pan over a medium heat and add oil. Once the oil is hot, fry the meatballs until golden brown all over - do this in batches if the pan is not big enough to hold all of them
2 tbsp of vegetable oil
9
Transfer the browned meatballs to a casserole dish and pour over the sauce. Place in the oven for 20 minutes until cooked through
10
Once cooked, serve immediately with some rice, pasta, or as preferred