Turkey Meatballs with Rosti & Tomato Chilli Sauce

Serves 4
   500g fresh turkey mince
   2 tablespoons capers, rinsed, finely chopped
   1 tablespoon lemon, finely grated rind and 2 tablespoons juice
   1⁄3 cup basil leaves, finely chopped
   2 tablespoons olive oil
   800g Sebago potatoes, peeled, coarsely grated
   2 tablespoons plain flour
   1 egg, whisked
dinepic
Tomato Chilli Sauce:
   1 tablespoon olive oil
   1 brown onion, finely chopped
   400g chopped Italian tomatoes
   1 small red chilli, deseeded, finely chopped
   1 tablespoon Worcestershire sauce
   1⁄2 teaspoon Tabasco sauce

Combine turkey mince, capers, lemon rind, lemon juice and basil leaves in a large bowl. Roll heaped tablespoons of mince mixture into balls and place onto a large plate. Continue to roll remaining mince mixture.
   Place grated potatoes into a colander. Using your hands, squeeze as much liquid as possible from potatoes. Put potatoes into a large bowl. Add flour and egg to potatoes. Season with salt and pepper.
   Heat oil in a small saucepan over a medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add tomatoes, chilli, Worcestershire sauce and Tabasco sauce. Bring mixture to the boil. Reduce heat and simmer for 20-25 minutes or until sauce mixture becomes thick. Season with salt and pepper.
   Preheat grill or oven to medium heat. Spread meatballs evenly onto a baking tray and place in oven, or on grill. Cook until meatballs are browned and cooked through. Transfer meatballs to a large plate. Cover to keep warm.
   Add 1 tablespoon of oil to hotplate. Spoon 2 tablespoons of potato mixture onto hotplate, forming flat patties and cook for 3 to 4 minutes on each side or until crisp and golden. Serve meatballs with rosti and tomato sauce. Alternatively, rosti can be cooked in a frying pan on stove top.

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