Turkey Meatballs in Spiced Tomato Broth

Combine the turkey mince, egg, breadcrumbs, oregano, and 2 cloves of minced garlic in a bowl, season well, and roll into 20 small meatballs.

Heat the olive oil in a large saucepan over a medium-high heat and brown the meatballs in batches for 3–4 minutes, then remove and set aside.

Fry the onion in the same pan for 3 minutes, then add the remaining garlic and smoked paprika and cook for 1 minute.

Pour in the chopped tomatoes and chicken stock and bring to a simmer.

Return the meatballs to the pan and simmer for 12 minutes until cooked through and the broth has reduced slightly.

Season to taste, scatter over parsley, and serve with crusty bread.