Method
Make it.
- 01
Place the turkey in a large bowl. Add the oats, celery seeds, one crushed garlic clove, 1 tablespoon of chopped parsley, the herbes de Provence and herbal pepper seasoning. Mix thoroughly by hand, then shape into about 25 meatballs, each roughly the size of a small walnut. Heat 1 tablespoon of olive oil in a large, deep frying pan over medium heat. Brown the meatballs well on all sides, then remove them from the pan and set aside.
- 02
Add the remaining tablespoon of olive oil to the same pan. Add the diced onion, carrots and celery, the remaining two garlic cloves thinly sliced, and the leek cut into thin half-moons. Stir well, cover and cook over medium heat for about 8 minutes, stirring regularly. Pour in the passata and season with salt and plenty of freshly ground black pepper. Cover and cook for another 20 minutes, stirring occasionally. Meanwhile, cook the farfalle according to the packet instructions.
- 03
Stir most of the remaining parsley into the sauce, reserving a little for serving. Return the meatballs to the pan, mix gently, cover and cook over low heat for another 10 minutes, until the vegetables are tender and the meatballs are cooked through. Add the drained pasta and toss everything together. Serve in deep bowls, topped with grated cheese, the reserved parsley and a final twist of black pepper.
Enjoy.