Step 1: Start by finely slicing the onion & garlic. Then, chop your carrot and celery into 1-cm cubes.
Step 2: In a medium mixing bowl, place the turkey mince, half the onion, egg, breadcrumbs, rosemary, half the garlic, & half the paprika.
Step 3: Mix with a spoon to combine well with a little salt and pepper.
Step 4: Form the mince mixture into ping-pong-sized meatballs & lay them on a plate. Then, place them in the fridge to chill for around 10 mins.
Step 5: Line a baking tray with half the olive oil & preheat your oven to 180°C.
Step 6: Heat the remaining oil in a large frying pan over medium-high heat.
Step 7: Add meatballs to the frying pan & cook for around 5 mins ensuring they’re browning evenly on each side. Once they’re well browned, transfer to a plate on the side.
Step 8: Using the same pan throw in the remaining onion, carrot, celery, remaining garlic & remaining paprika. Stir for around 5 mins or until the onion softens & becomes translucent.
Step 9: Add the #wine & allow the mix to come to a nice simmer before adding the canned tomato, passata, & milk.
Step 10: Stir to ensure all is combined & bring to a gentle simmer. Once the liquid begins to reduce, remove from the heat, season, & add the spinach.
Step 11: Place the meatballs onto the baking tray, & pour the tomato mix over the top.
Step 12: Shred the mozzarella over the top & place in the oven to bake for about 20-25 minutes.
Step 13: When the mozzarella has browned & the liquid has reduced to a creamy consistency, you’re ready to roll!