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Mix together the minced turkey with half the chopped onion, all the carrot and mixed herbs. Season with black pepper. Form the mixture into 8 meatballs, using wet hands to prevent the mixture from sticking to them.
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Heat the oil in a large non-stick frying pan, then add the meatballs. Fry gently, turning occasionally, until lightly browned. Add the remaining onion, tomatoes and stock. Season with black pepper. Heat until boiling, then reduce the heat and cook for 15 minutes, stirring occasionally.
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Meanwhile, cook the tagliatelle for 10-12 minutes in gently boiling water.
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Share the tagliatelle between 4 serving plates and serve with the meatballs and sauce. Top each meatball with a mozzarella ball, letting it melt for a few moments, then press the cherry tomatoes on top, to look like eyeballs. Garnish with basil leaves, then serve.
Tip 1: Another time, use extra lean pork mince or extra lean minced beef to make the meatballs.
Tip 2: Use small radishes, cut in half, instead of cherry tomatoes.
Tip 3: Stir the meatballs gently so that they don’t break up.
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