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A batch of healthy turkey meatballs in a white serving dish.

Healthy Turkey Meatballs

Healthy Turkey Meatballs are flavourful, veggie-packed bites, oven-baked to perfection. Freezer-friendly, low carb and healthy too!
5 from 6 votes
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Course: Appetizer, Dinner
Cuisine: western
Diet: Low Calorie, Low Fat
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 30 serves
Calories: 54kcal
Cost: $10

Equipment

  • Grater or Thermomix
  • Oven

Ingredients

  • 120 g carrot grated (approx 1 large)
  • 200 g zucchini grated (approx 1 large)
  • 1 medium brown onion finely diced
  • 500 g turkey mince
  • 70 g breadcrumbs (¾ cup)
  • 1 egg
  • salt and pepper to season
  • olive oil cooking spray
  • sesame seeds to sprinkle

Instructions

Conventional Method

  • 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.

Thermomix Method

  • 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.

Notes

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. 

Nutrition

Calories: 54kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1.6mg | Calcium: 18mg | Iron: 0.5mg