Turkey mince is incredibly versatile, so having only one recipe for Turkey mince meatballs just isn’t going to cut it. Here’s two of our absolute favorites, the first being Cafe Delites lean take on garlic and pesto meatballs in a rich tomato sauce – ideal with spaghetti or served in a sub sandwich! The second is a Greek style meatball from Damn Delicious which is perfect as a Mediterranean meal with pitta bread and tzatziki.
Turkey Meatballs with Garlic and Pesto
- 2 packets of Organic Turkey Thigh or Breast Mince
- 1 cup breadcrumbs (or almond meal for lower carb)
- 1 large egg
- 4 tablespoons traditional basil pesto
- 1/4 cup chopped parsley
- 2 tablespoons tomato paste
- 4 cloves garlic crushed or minced
- 2 heaping teaspoons paprika (sweet or smokey)
- 1/4 teaspoon red chilli flakes (optional but gives them a nice kick)
- Salt to season (about 2 teaspoons)
For the Sauce
- 1 Large Jar of quality passata
- A handful of Fresh Basil and Parsley
- Salt, pepper, and freshly grated parmesan
Greek Turkey Meatballs
- 1 packet of Organic Turkey Thigh or Breast Mince
- 1/3 cup Italian breadcrumbs
- 1/4 cup diced red onion
- 2 large egg yolks
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
For the tzatziki
- 1 cup plain Greek yogurt
- 1 Cucumber, finely diced
- 2 cloves of Garlic, finely chopped
- 1 tablespoon chopped fresh dill
- 1 lemon, zest and juice
- Salt and pepper to taste
- 1 teaspoon chopped fresh mint
Garlic and Pesto Turkey Meatballs
- Combine all of the meatball ingredients in a large bowl. Shape into balls using the palm of your hands, you should get around 18 good sized meatballs.
- Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry the meatballs until the underside is golden. Turn them and cook until browned on all sides.
- Pour in your passata and season with salt and pepper. Simmer on a low heat for 10-15 minutes or until the meatballs are cooked through.
- Just before serving, stir through some chopped fresh basil and parsley and top with parmesan cheese.
Greek-style Turkey Meatballs
- Preheat oven to 200 degrees c. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- First, make the tzatziki sauce. Combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes.
- In a large bowl, combine ground turkey, breadcrumbs, onion, egg yolks, garlic, lemon zest, oregano, cumin, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
- Serve immediately with tzatziki sauce, garnished with dill and lemon zest, if desired.