Peel and dice the shallot and garlic. Pick the leaves from the herbs and finely slice. in a bowl combine together the meat, breadcrumbs, herbs, garlic, shallot and olive oil with the egg yolks. Work the mix with your hands for a minute or two then form into golf ball sized balls and chill in the fridge until needed.
Put a medium saucepan onto a medium heat and add the olive oil. Peel and dice the shallot and garlic. Add the shallot to the pan and cook for 2 minutes to soften, then add the garlic and cook for a further minute. Mix in the tinned tomato, tomato purée, oregano,1 pinch of salt and the pepper and simmer for 10 minutes. Finely slice the basil and add only at the end of the cooking time so that it retains its flavour.
Put a large pan of water onto boil and add 3 pinches of salt. When boiling add the spaghetti and cook as per the instructions. While the spaghetti cooks put a large frying pan onto a medium heat, roll the meatballs in the flour and add the sunflower oil to the pan. When the pan is hot add the meatballs and cook for 5 minutes or until golden on all sides. When the pasta is cooked drain and serve topped with the sauce, then the turkey meatballs.
«To give the tomato sauce extra depth of flavour, try adding a teaspoon of balsamic vinegar and a teaspoon of sugar while cooking.»