Baked Turkey Meatballs

Before You Start

Mix until the ingredients are just combined; a mixture worked too long gives tough meatballs.

If you want a deeper colour, turn the meatballs once halfway through the bake.

Cut one open to check that it is cooked through and white in the middle.

Cooking Baked Turkey Meatballs

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line a baking tray with parchment paper. Stir the oats and milk together in a large bowl and leave for 5 minutes, until the oats have softened.

   Mark done Start 5 min timer

2. Add the turkey, egg, Parmesan, garlic, oregano, parsley, salt and pepper and mix gently until just combined. With wet hands, roll into 24 meatballs, each about the size of a walnut.

   Mark done

3. Arrange the meatballs on the tray with space between them and bake for 18 to 20 minutes, until browned and cooked through.

   Mark done Start 18 min timer

4. Meanwhile, simmer the tomatoes, garlic, oregano and salt in a small pan for 10 minutes, until thickened. Stir in the basil and serve over the meatballs.

   Mark done Start 10 min timer

After You've Cooked It

Keeps in the fridge for up to 3 days. Freezes for up to 3 months, in the sauce.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve Alongside

• Steamed broccoli
• A green salad
• Zucchini noodles

Still Wondering?

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.