Healthy Turkey Meatballs

Healthy Turkey Meatballs are flavourful, veggie-packed bites, oven-baked to perfection. Freezer-friendly, low carb and healthy too!

5 from 7 votes

Print Pin

Course: Appetizer, Dinner

Cuisine: western

Diet: Low Calorie, Low Fat

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 54kcal

Cost: $10

Preheat oven to 200 degrees celsius (fan-forced).
Line two baking trays with baking paper and set aside.
Place the grated carrot and zucchini into a sieve and strain out any excess liquid.
Place the strained vegetables into a large mixing bowl.
Add the finely chopped onion, turkey mince, breadcrumbs and egg. Season with salt and pepper. Mix well to combine.
Roll the mixture into tablespoon-sized balls and place onto the prepared trays.
Spray with olive oil cooking spray and sprinkle with sesame seeds.
Bake for 20 minutes or until cooked through.

Preheat oven to 200 degrees celsius (fan-forced).
Line two baking trays with baking paper and set aside.
Place the carrot, zucchini and onion into the Thermomix bowl and chop for 10 seconds, Speed 5. Place grated vegetables into a strainer and remove all excess liquid before placing back into the Thermomix bowl.
Add the turkey mince, breadcrumbs and egg. Season with salt and pepper. Mix for 20 seconds, REVERSE, Speed 3-4 or until well combined.
Roll the mixture into tablespoon-sized balls and place onto the prepared trays.
Spray with olive oil cooking spray and sprinkle with sesame seeds.
Bake for 20 minutes or until cooked through.

Recipe Notes and Tips

Oven temperatures - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Baking trays - I strongly recommend lining all trays, including non-stick trays, with baking paper, as this makes cleaning up easier, and reduces the risk of food sticking.
Peeling vegetables - apart from the onion, the current advice about needing to peel vegetables before cooking them is that as long as you wash them thoroughly, you don't need to. The skin often contains essential nutrients and fibre and can also contribute extra flavour!
Veggie smuggling - finely grating the vegetables will make them less visible in the meatballs, as will peeling the zucchini!
Substituting the mince - yes, this recipe will work with chicken mince as well, however the nutritional information below the recipe will not be relevant.
Storing - store meatballs in an airtight container in the fridge for up to 3 days.
Freezing - leftover meatballs can be frozen, in an airtight container in the freezer, for up to 3 months.