1
Put peeled onion and celery in a food processor and blend to mush. Reserve 2 tbspn for the meatball mixture.
2
Warm the oil in a heavy saucepan and add the onion and celery mixture and thyme and cook over low heat for 10 minutes.
3
Add the cans of tomatoes, filling up each empty can with water and adding to the saucepan. Season with sugar, salt, pepper and bring to a bubble. Turn the heat down low.
4
Put the turkey mince, egg, breadcrumbs, reserved onion and celery mixture, cheese, worcestershire sauce and thyme in a bowl and mix together gently.
5
Pinch out amounts the size of a heaped teaspoon and roll into a ball. Place on parchment paper as you go. You should get about 50 little meatballs.
6
Drop these meatballs into the simmering sauce and let them simmer for 30 minutes. Serve with rice or pasta.
