375g turkey mince
1 medium white onion, finely diced
50g gluten-free breadcrumbs
1 tsp dried basil
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
40g mozzarella, cut into squares
1 tsp Lucy Bee Coconut Oil
2 garlic cloves, finely chopped
Half a red chilli, finely diced
1 tbsp tomato puree
1x 400g tin of chopped tomatoes
A handful of fresh basil, chopped
Add the turkey mince, white onion, breadcrumbs, dried basil, salt, black pepper and egg to a large mixing bowl and fully combine using your hands.
Take a large tablespoon of the mixture and create a flat burger shape in your hand. Add a mozzarella square to the centre of the mixture and fold the mixture around the cheese to close it. Repeat the process until all the mince has been used.
In a frying pan, add coconut oil to a medium heat, along with the meatballs and fry for five minutes, just enough to seal the edge of the meatballs. Remove from the pan and set aside.
Using the same pan, add the garlic, chilli and tomato puree and fry for two minutes, then add the chopped tomatoes. Stir together and cook for around two minutes, before adding the meatballs.
Turn the heat to low and allow the sauce to simmer around the meatballs. Cook for five minutes before adding the fresh chopped basil.
Turn the meatballs and cook for a further five minutes, or until cooked through.
Serve with your choice of pasta, some fresh basil and ground pepper.