Place the mince, onions, garlic and mayonnaise into a mixing bowl and using the paddle attachment mix until nice and thick and pasty. This is really important.
Finally add the cornflour or arrowroot, salt and pepper and really mix well again.
Next roll 20 small meatballs and place on baking parchment.
Cover with cling film and chill well until needed.
Heat the oil and fry the bacon till crispy.
Add the onion and cook for 10 minutes.
Add the tomatoes, vinegar, sugar, water and stock cube and bring to a simmer.
Place the meatballs on top of the sauce and cover, then simmer for 15 minutes, spooning the sauce over the meatballs until they are cooked.
Mix the cornflour/arrowroot and water together well and pour over the simmering liquid, stir well and the sauce will thicken lightly.
Remove from the stove and stir through the sunblush tomatoes and basil cover and leave for 10 minutes.
Serve with tagliatelle pasta or steamed rice
Phil's Tips
Turkey dries out quickly, so don't overcook it.
If marinating turkey meat, put it in the fridge straight after you've finished, as it is highly sensitive to heat.
Store turkey separate from any gravy, stuffing or raw food.
Refrigerated turkey will keep for about one or two days. If it is already cooked, it will keep for about four days.
Pros
Turkey is a rich source of protein.
Skinless turkey is low in fat. White meat is lower in calories and has less fat than the dark meat. A typical turkey is about three quarters white meat.
Turkey meat is a source of iron, zinc, potassium and phosphorus.
It is also a source of vitamin B6 and niacin, which are both essential for the body's energy production.
Regular turkey consumption can help lower cholesterol levels. The meat is low-GI and can help keep insulin levels stable.
Turkey contains the amino acid tryptophan, which produces serotonin and plays an important role in strengthening the immune system.
Cons
Turkey can be high in sodium.
Some meat, particularly pre-packaged slices, can be processed and contain other substances.