Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds ground turkey (approx. 7% fat)
  • ½ cup+1tbsp cooked quinoa
  • ½ small onion (peeled, finely grated)
  • 1 garlic clove (peeled, finely grated)
  • ⅓ teaspoon dried thyme and oregano (each)
  • ½ cup parmesan (or mature cheddar, finely grated)
  • 1 tablespoon tomato puree
  • 1 tablespoon olive oil (you'll need more if you prefer to shallow fry the meatballs)
  • ⅓ teaspoon fine sea salt (plus pepper to taste)

Instruction

  • Start by preheating the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside. Omit this step if shallow frying.
  • Place all the ingredients in the food processor (except for the oil). Pulse several times until well combined and the mixture is sticky.
  • Transfer the mixture into a large bowl, grease your hands with a little oil and form small meatballs (you should have approx. 30 meatballs). Arrange them on top of the baking sheet not too close to one another. Brush the tops with a little oil and bake in the centre of the oven for 12-15 minutes.
  • Remove from the oven and serve immediately.If you prefer to shallow fry these meatballs heat up 2 tablespoons of oil (per batch) in a large non-stick pan and cook the meatballs over a fairly low heat for 6-8 minutes turning often until golden brown.