Baked Turkey Herb Meatballs
Lean ground turkey meatballs baked with fresh chives, parsley, and thyme, make once and enjoy over the week from fridge or freezer for a clean low-FODMAP bite.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brush lightly with olive oil. In a large bowl, combine ground turkey, egg white, chives, parsley, thyme, tarragon, lemon zest, 1 tbsp olive oil, oregano, salt, and pepper. Mix gently with hands until just combined, avoiding overworking.
Bake
Scoop and roll mixture into 12 evenly-sized meatballs (roughly 38g each) and space them on the prepared tray. Bake at 200°C for 20-22 minutes, rotating tray once halfway, until golden and cooked through to 74°C (165°F) internal temperature.
Rest
Cool meatballs fully on the tray for 5 minutes until they firm up slightly and are easy to handle.
Plate
Portion cooled meatballs into 2 airtight containers or freezer bags (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. Serve with cucumber sticks, carrot sticks, or lactose-free yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.