Herby Turkey Meatballs

This is another easy ‘cheat meal.’ Let’s face it, us mums are pretty short of time! Having a high-needs reflux baby like Annabelle meant that these speedy meals were an absolute must-have if I were to stand any chance of keeping my sanity!

Tip: To save time, you can prepare the meatballs the night before and store in the fridge.

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Herby Turkey Meatballs

Prep Time: 15 mins
Cook Time: 35 mins
Yields: 6


  • 500g minced turkey
  • 1 medium egg, whisked
  • 50g breadrumbs
  • 130g stuffing mix, water added according to the packet instructions
  • 2 tablespoons vegetable oil
  • 2 carrots, peeled and diced
  • 1 onion, finely diced
  • 2 x 600g cartons of passata or 3 x 400g tins of chopped tomatoes
  • 400g tin of chickpeas, drained and rinsed
  • 1 teaspoon dried parsley
  • ½ teaspoon ground cumin


  1. In a large bowl, mix together the mince, egg, breadcrumbs and stuffing mix - shape into 25 meatballs
  2. In a large frying pan, heat 1 tablespoon of the oil and then fry the meatballs in batches for 4 minutes — reserve
  3. Add the remaining tablespoon of oil to your frying pan and then fry the carrots and onion for about 8 minutes until softened - transfer to a large saucepan
  4. Add the passata, chickpeas, meatballs, parsley and cumin to the carrots and onions in the saucepan and allow all of the ingredients to simmer over a low heat for 15 minutes
  5. Serve cooled with rice or pasta.

Additional Info

Leftovers can be frozen

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