Turkey meatballs

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(7)
Lunch & Light Meals|Main Meals (Dinners)
6 peopleServes
6
Prep   10 min
Cook   15 min
Other   15 min (Preheat)
Other15 min (Preheat)
  • Onion, any type, 2 small, minced or finely chopped
  • Garlic, 4 clove(s), minced or crushed
  • Basil, ½ cup(s), chopped
  • Egg yolk, raw, 1 x 60g egg(s)
  • Pepper, any type, ground, 2 pinch(es)
  • Turkey mince, 880 g

Method

Preheat oven to 200°C fan-forced.

Heat a non-stick frying pan to medium heat. Sauté the onions and garlic until tender, about 5 to 7 minutes. Remove from heat.

In a medium bowl, combine the onions, garlic, basil, egg yolk and pepper and mix well. Add the turkey; gently mix with clean damp hands until just combined. Form the mixture into 5 cm meatballs — about 1 heaped tablespoon each. 

Place on a baking tray and bake for 10 to 15 minutes, or until meatballs are cooked through.

Makes about 24 meatballs (4 meatballs per serving).

TIPS:

  • If you prefer, you can cook the meatballs in the non-stick frying pan until golden brown and cooked through.  
  • If you have Dairy units to spare, add ¼ cup of grated Parmesan.
  • You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.

Nutrition facts per serve
Makes 6 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables0.3
Fruit0
Dairy0
Healthy Fats & Oils0
Indulgences0
Calories219
Protein33.2 g
Total fat8.6 g
- Saturated fat2.8 g
Total carbohydrates1.3 g
- Total sugars1.1 g
Fibre1 g
Sodium5 mg

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