Jessie Ware's Turkish meatballs in tomato sauce

Luxury London

7 April 2020

"These are light as a feather and seem to invite a confession. Like when my dear friend the singer/songwriter Sam Smith explained they thought Mexico was in Spain while we fed these beauties to them"

7 April 2020 | Luxury London


This recipe is taken from Table Manners, the new cookbook from singer Jessie Ware and her mother Lennie. Based on the wildly popular podcast of the same name, it peppers deliciously simple dishes with personal anecdotes and a dash of the mother-daughter duo’s signature wit.


Serves 4-6 


50g fresh white breadcrumbs
75ml whole milk
500g minced turkey thighs
2 garlic cloves, crushed
or finely grated
finely grated zest of 1 lemon
1 egg, beaten
40g pecorino or Parmesan
cheese, finely grated,
plus extra to serve
2 tsp finely chopped
fresh oregano,
or 1 tsp dried oregano
about 1⁄4 nutmeg,
freshly grated
1 tsp fine salt
freshly ground black pepper

Tomato sauce

2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1 heaped tbsp tomato purée
1 tsp paprika (mild or hot)
2 × 400g tins chopped
1 large handful of basil
1⁄2–1 tsp caster sugar
salt and pepper



First, make the tomato sauce. Heat the oil in a large sauté pan or shallow casserole over a medium heat. Add the onion and a good pinch of salt and gently fry for 5–10 minutes until softened. Add the garlic and fry for two minutes, then stir in the tomato purée and paprika and cook for another two minutes.

Tip in the tomatoes and chopped basil, then gently simmer for 20 minutes. Taste to check the seasoning, adding salt, pepper and a little sugar to balance the acidity of the tomatoes if needed.

Meanwhile, make the meatballs. Place the breadcrumbs in a large mixing bowl and pour over the milk. Add the turkey, garlic, lemon zest, egg, cheese, oregano, nutmeg, salt and a good grinding of black pepper. Using your hands, gently combine, taking care not to overmix. With wet hands, gently shape the mixture into about 20 small-medium meatballs (about the size of golf balls – roughly 40g each and 5cm in diameter).

Gently drop the meatballs into the simmering sauce, cover with a lid and simmer for 20 minutes, turning them after about 10 minutes and giving the pan a shake from time to time.

Remove the lid and simmer for another five minutes. Serve the meatballs with the basil leaves and a grating of pecorino or Parmesan.

 Extracted from Table Manners: The Cookbook by Jessie and Lennie Ware (Ebury Press, £22) Photography by Ola O Smit Falastin