Lean turkey meatballs

Why you'll love this recipe

These turkey meatballs stay moist and flavourful despite being made with lean meat. The secret is grated onion and a touch of olive oil. They're perfect over pasta, in wraps, or as a protein-packed snack.

Ingredients

For the meatballs:

• 750g lean turkey mince
• 1 small onion, grated
• 3 cloves garlic, minced
• 1 egg
• 50g breadcrumbs
• 30g parmesan, grated
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper

For serving:

• 400g marinara sauce
• Fresh basil leaves

Instructions

1. Mix ingredients: Combine turkey, grated onion, garlic, egg, breadcrumbs, parmesan, olive oil, Italian seasoning, salt, and pepper. Mix gently, don't overwork.

2. Form meatballs: Using wet hands, roll mixture into golf-ball sized meatballs. You should get about 24 meatballs.

3. Bake: Place meatballs on a lined baking tray. Bake at 200°C for 18-20 minutes until cooked through and lightly browned.

4. Add sauce: Warm marinara sauce in a pan. Add cooked meatballs and gently toss to coat.

5. Serve: Top with fresh basil. Serve over pasta, zoodles, or with crusty bread.

Tips for success

• Grate the onion: This adds moisture without chunks that might fall apart.
• Wet hands: Keeps the mixture from sticking when rolling meatballs.
• Don't overmix: This keeps meatballs tender rather than dense.

Variations

• Greek style: Use lamb and add feta, oregano, and mint.
• Asian: Use ginger, soy sauce, and serve with sweet chilli dipping sauce.
• Spicy: Add red pepper flakes and serve with arrabbiata sauce.

Storage

Refrigerate in sauce for up to 4 days. Freeze cooked meatballs without sauce for up to 3 months.