I made these meatballs recently when I hosted a meal with friends. Stuffed with flavourful ingredients, these are tasty, straight forward and filling.
You could make these as part of your food prep for the week ahead for your protein source – they’re so easy to throw together and a nice change to your standard perhaps? Mix into a tasty sauce, or have plain with mixed veg/rice and you’re set!
Turkey contains a decent amount of tryptophan – an essential amino acid that helps create niacin (B3) in the body and also aids serotonin (a neurotransmitter partly responsible for relaxation and well-being) yes that post Christmas dinner ‘turkey coma’ is real 😉 ha.
Turkey is also a ‘lean protein’, meaning it’s fat content is low. Animal protein typically contains more saturated fat in comparison to plant-based proteins and even though we need some saturates in our diet for sturdy, cellular structures – too much of it, like pretty much anything can become detrimental to our health. So, turkey is a good option if you do eat meat, along with chicken breast/white fish for keeping the saturated fat content in our diet more controlled.
Ingredients (makes 20 meatballs):
400g turkey mince
1/2 red onion, finely chopped
2 small garlic cloves, minced
1 generous palmful of curly parsley, chopped finely
1 tsp chilli flakes or diced fresh chilli
1 small egg
2 tbsp oat flour (oats blended)
salt and pepper to taste
Chop the onions, garlic, chilli and parsley and put in a large bowl. Add the turkey mince and combine together. I used my hands for ease.
Crack in an egg and add the oat flour and stir again until a dense, GIANT ‘meatball dough’ forms.
Break sections away and roll into balls. About 20 should come from the mix. If the mix is a little wet, roll onto a board with some flour dusted on so it doesn’t stick.
When ready to cook, add about 1 tbsp of oil into a large pan (I like to use coconut oil for cooking at higher temperatures) and brown the outside of the meatballs. Transfer into a oven proof dish, cover with a fresh sauce and bake for 20 mins on 180 fan.
Alternatively put the lid on the pan and turn to a lower heat (without a sauce) to trap the heat in and cook through, about 10 mins. Cut through the middle to check the meat is cooked throughout – it should be white with no pink flesh visible.