Turkey is a great source of lean protein that makes a delicious base for these Greek-style meatballs.
Store bought turkey mince is often available as either 5% or 20% fat. This recipe uses the 5% fat variety to help to keep the fat content lower, as the feta and olives add a little fat too. You could cook a batch of these by themselves and keep them to hand as a great high-protein snack or to build a lunchbox friendly salad. You could also serve them on a bed of spiralized courgette with fresh tomato sauce or pesto for a filling and tasty meal.
- 500g turkey mince
- 50g onion, diced
- 50g feta, diced
- 1 egg
- 30g pitted black olives, sliced
- 2 cloves of garlic, minced
- 1 tbsp oregano
- 1 tbsp smoked paprika
- 1/2 tsp chilli
- Combine all of the ingredients in a mixing bowl.
- Use your hands and combine the mixture together.
- Shape the mixture into golf ball-sized balls and place on a lined baking tray.
- Roast in the oven for 20 minutes at 170C until they are cooked through and lightly browned on the outside.
- Serve immediately with spiralised courgette and sauce or allow to cool and store in a sealed container in the fridge for up to three days, or freeze for up to one month.
Makes 12 meatballs. Per meatball:
Calories: 69 Carbs: 0.3g Fat: 3g Protein: 10.3g