Baked turkey breast meatballs

Healthy turkey meatballs with easy-to-follow recipe.

This is one of my top ten recipes, which I use probably up to several times a week.

You can easily substitute turkey with chicken. I normally prefer turkey for this recipe, because turkey breast meat is slightly leaner.

Enjoy them with spaghetti, or mash, or as part of a pasta bake, or in soups - the uses are endless! I will definitely share some recipes where I use these, but this post is simply about the meatballs themselves.

#notimetocooktrick : freeze the meatballs ahead in a freezer storage container. Reheat in a pan with some hot water covered with a lid on a medium heat, it only takes 5 minutes to reheat.

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INGREDIENTS

• 400 g turkey breast

• 1 slice of gluten free bread of choice

• 1 egg

• Salt, pepper to taste

• 2 tbsp ground almonds

• 2 tbsp ground flax seeds

METHOD

Dice the turkey and add it to a high power blender together with the egg and the bread. Add salt and pepper to taste. Blitz until well combined. Form the mixture into meatballs.

In a separate bowl mix the ground almonds with ground flax seeds. Dip each meatball into the almond and seed mixture to cover all sides. Please the meatballs in a baking tray lined with baking paper. Cover with foil and bake at 180 degrees C for 15 minutes, then remove the foil and bake for another 10 minutes.