Herbed turkey meatballs

Turkey mince means these meatballs are low-fat, while the herbs and sauce ensure they’re not lacking in flavour

  • Prep:15 mins
    Cook:15 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 260
  • fat 4g
  • saturates 1g
  • carbs 33g
  • sugars 12g
  • fibre 1g
  • protein 25g
  • salt 1.45g


  • 85g breadcrumbs
  • 75ml milk
  • 350g turkey mince
  • 2 tsp dried oregano
  • small bunch flatleaf parsley, chopped
  • 2 tsp olive oil
  • 680g bottle onion and garlic passata
  • 4 tsp sugar
  • 500g bag pasta shapes


Meatball pittas
For a delicious lunch, make the meatballs, then brown as above and finish in a hot oven for 5-10 mins. Cool, then stuff into pitta bread with salad and chutney.


  1. Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.

  2. Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.

  3. Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.

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