Oven Baked Turkey Meatballs

A girlfriend and I were just discussing how handy it is to have some sort of protein/tasty meat on hand in the fridge at all times so instead of reaching for a biscuit when you need a snack, you can have something super healthy that is ready to go!  Think hard-boiled eggs, cold sliced pork, left-over meat from dinner the night before.

These turkey meatballs are extremely low in fat, very high in protein and great hot or cold, so they are an ideal thing to reach for if you have the munchies.  Super quick to prepare, and you can have fun exploring different condiments to have with them.

Makes approximately 22 meatballs of good size.

  • 1 teaspoon yellow mustard seeds, crushed
  • 1 red onion, finely diced
  • 3 spring onions, sliced
  • 12-15 large basil leaves, chopped
  • 2 eggs
  • 1/2 teaspoon anglesey salt (or any salt)
  • 1 red chili, chopped
  • 2 cloves garlic, minced
  • 1250gm turkey breast mince
Preheat the oven to 200 degrees Celcius. In a mortar and pestle, crush the mustard seeds to release the flavor, but don’t grind to a powder, a little texture is great.  Combine all ingredients together in a large bowl, using your hands to mix it all around until it is just combined. Careful not to overwork the mince or they will become tough.
Roll the turkey mix into balls and place on an foil lined baking tray. Brush a little olive oil over the top and salt and pepper to taste. Cook for 15 minutes (slightly longer if you shape particularly large meatballs) turning once half way. The juice will run clear when they are done and the meat will be white not pink if you cut into a meatball. These are quick…there is so little fat in turkey it cooks much faster than other mince. If you overcook them they become dry.
Serve with a green salad and some condiments of your choice. I made a beetroot salsa with ours and also served my homemade pesto on the table. I discovered the next day when eating them cold, however, that with a dollop of wholegrain mustard they are their best for me! As always, I also drizzled them with some great olive oil and added a little salt and pepper once they were on my plate.

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Although I have not tried them with Tomato and Herb sauce, I have an inkling they would be fabulous with this over the top too! Let me know how you eat yours!

6 thoughts on “Oven Baked Turkey Meatballs

  1. Made the Turkey Balls tonight. Loved them. Mark too! It is cold here so served with steamed veges.
    Many thanks

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