Prepare the meatballs by mixing the AIA Sceltissima Turkey Mince with the Parmigiano, egg and salt. Coat with flour and brown with a tbsp. of oil in a non-stick pan with the carrots, cut into strips.

Add the peeled tomatoes, or tomato purée if you prefer, along with the peas, and cook for about ten minutes over a medium heat, mixing gently until the sauce has thickened. Add salt to taste. If you use raw or frozen peas, add them at the beginning of cooking.

Serve the meatballs with the tomato sauce and decorate with warm cubes of toasted bread.