Instructions

• Heat the olive oil in a skillet over a medium heat and sauté the onion and garlic until softened, about 3-4 minutes. Add the dried oregano and paprika powder, season with salt and pepper and transfer to a large bowl.
• Add in the ground turkey, breadcrumbs, egg, tamari, and season with salt and pepper. Mix well using your hands, and form the mixture into meatballs roughly the size of walnuts.
• Heat the same skillet over a medium heat and add the meatballs. Cook for 5-6 minutes until browned all over. Pour over the chicken broth, cover with a lid and cook for a further 5-6 minutes.
• Add in the tomato passata and bring to a boil. Simmer uncovered for about 10-15 minutes, until the sauce has reduced and meatballs are cooked through.
• Season the sauce with salt, pepper, coconut sugar and dried oregano. Serve immediately.