Spicy turkey and harissa meatballs
When trying to get clever and time efficient with meal planning and food prep, we often go for the simple crowd pleasing classics that you can batch cook and freeze. And what better than a batch of meatballs. Turkey mince is very affordable too. The beauty of meatballs is that they are so so versatile: added to a lunchbox, to comforting pasta bowl, served with simple mediterranean roasted veggies, one pan meal. Leftovers are perfect sliced in a wrap with salad and avocado for lunch!
ingredients
makes 8
500g turkey mince
Handful chopped fresh parsley
1 egg
1 tablespoon harissa
Salt & pepper
Optional extras: pine nuts, chorizo finely chopped, garlic
method
prep time: 5mins
cook time: 25-30mins
Preheat oven to 190°C.
In a large bowl, add all ingredients and mix well with a fork.
With your hands, start forming the meatballs and set aside.
Just lay the meatballs onto a baking pan on their own or with sliced peppers, red onions, cherry tomatoes etc…
Slide in the over for 25 to 30 minutes until nicely coloured and cooked through.
I usually serve with tray roasted veggies, side of greens, quinoa, lentils or brown or red rice …
Storage
I highly recommend you double everything and keep in an air tight container in the fridge for up to 2 days, or freeze!
Can be eaten cold or reheated.
the health boost tip
Super quick and easy recipe. Make on a Sunday for a Monday supper and Tuesday leftover lunch.
Make the meatballs ahead and serve in a pitta bread or flat bread with lots of salad.
In the summer, ideal to grill on the BBQ and share with friends.
