In a skillet, cook the onion and 2 tbsp. Badia Chopped Garlic in Olive Oil
3
Remove from heat, let it cool for a couple of minutes and add to the ground turkey, together with the brandy, paprika and well beaten eggs
Add salt and pepper to taste
Mix well and divide into medium sized balls
4
Cut tomatoes into quarters and cook them in a pan with the remaining 2 tbsp. Badia Chopped Garlic in Olive Oil, sugar, thyme and bay leaf
5
While the sauce thickens, fry the turkey meatballs in 2 cups hot frying oil for 1½ minute, drain them, and transfer to the tomato sauce until fully cooked
Serve meatballs and sauce in deep plates and garnish with a splash of aioli sauce.
