Baked Turkey Lemon Oregano Meatballs
Lean ground turkey meatballs baked with lemon zest, oregano, and fresh chives, make once and enjoy over the week from fridge or freezer for a clean low-FODMAP bite.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brushing lightly with olive oil. In a large bowl, combine turkey, egg white, lemon zest, lemon juice, chives, parsley, fresh oregano, mint, 1 tbsp olive oil, dried oregano, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs (roughly 38g each) and space on the tray.
Bake
Bake at 200°C for 18–20 minutes, rotating tray once halfway, until golden and cooked through to 74°C (165°F) internal temperature. Cool fully on the tray.
Plate
Cool meatballs completely, then portion into 1 airtight container or freezer bag (12 meatballs). Refrigerate up to 4 days or freeze up to 60 days. To serve, reheat all meatballs at 180°C for 5 minutes from fridge or 10–12 minutes from frozen, then plate with cherry tomatoes, cucumber 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.