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Turkey Polpette

by Annalisa Brown (follow)
Easy (2874)      Healthy (1888)      Turkey (24)      Meatballs (23)      LowFat (23)     
Polpette can be found in any Italian home and is considered a perfect accompaniment with pasta. More often, itís eaten as a meal on itís own, particularly when mopping up the tomato sugo with some crusty bread. It tastes even better the next day when eaten as a cold snack.

Turkey Polpette in Sugo

The ingredients and cooking methods vary, depending on which region you happen to indulge, in these classic ďItalian meatballsĒ but one constant is the dish is quick and filling.

Substituting pork or beef with lean turkey mince creates a much healthier and low fat version of this traditional Italian dish.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Makes: 22 polpette (turkey meatballs)

500gm turkey mince
1 egg
1 teaspoon oregano
2 tablespoons of basil
1 cup breadcrumbs
black pepper
700ml sugo (tomato puree or sauce)
1 cup red wine

Turkey mince, egg, oregano, basil, black pepper


In a bowl, combine the turkey mince, egg, pepper, basil and breadcrumbs.

Add breadcrumbs

Using your hands, thoroughly mix all the ingredients.

Bind the ingredients to make a meat paste

Taking small amounts of the turkey mix, shape into balls, approximately the size of golf balls.

Using your hands, shape the meat into golf sized balls

Place turkey polpette into sugo (Italian tomato sauce). Add the basil and red wine.

Sugo - tomato puree - with salt and basil

Place the polpette into the sugo to cook

Bring sugo to the boil then simmer for 15-20 minutes.

Bring sugo to the boil then simmer

Serve with pasta, cous cous, rice or enjoy on its own.

I used my mumís home made sugo to cook the polpette in. The sugo is made with tomato passata (puree), salt and basil.

Store bought tomato paste or passata will work equally as well.

Turkey Polpette in Sugo

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I'm impressed with your meatball rolling skills! They're perfectly shaped. :)
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