Turkey and vegetable meatballs

Preparation of the meatballs

1. Chop the onion and fry in a frying pan with olive oil over a medium heat until golden brown.
2. Chop the pepper and carrot into very small pieces and set aside.
3. Chop the turkey and mix well with the carrot, pepper, 1/2 of the poached onion, salt and pepper. Mix well and make small balls with your hands.
4. Coat the meatballs in chickpea flour and seal them in a frying pan with a finger of olive oil. Just seal them as they will be cooked with the sauce.

Preparation of the sauce

1. Slice the garlic and fry until golden brown. Add the diced red pepper and fry together for a couple of minutes.
2. Add the remaining 1/2 onion already poached, the white wine and the stock. Let the sauce cook until it thickens and mash so that there are no chunks of vegetables left.
3. Season with salt and pepper and add cayenne to taste.
4. Add the meatballs to the sauce and simmer on a low heat for about 15 minutes or until done.