The ideal lunchbox meal or dinner does exist! These herbal turkey and feta balls are full of protein, ready in 15 minutes, and all the work is up to the oven. No endless standing around the hob with a sizzling oil. The blended cornflakes give them a great texture, too. Combined with sweet potato puree, the meatballs are a perfect and balanced dish that's easy to heat up the next day and still tastes great. Save this recipe for your next meal prep.
Nutrition (1 serving)
- 512 kcal
- 45 g carbohydrates
- 20 g fats
- 36 g protein
Per 4 portions
- 1 cup dill
- 1 cup parsley leaves
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1/2 cup Feta cheese
- 500 g of ground turkey meat
- 1/2 cup cornflakes
- 2 tbsp olive oil
- 800 g sweet potato
- 30 g ghee
- 100 ml milk
- salt
Instructions
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Blend the dill, parsley (or different fresh or frozen herbs) and garlic in a blender, or chop as finely as possible.
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Before you start with the meatball mixture, also mince the turkey meat. Or use minced meat.
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In a bowl, mix the minced meat with the chopped herbs, egg, crumbled feta, salt, pepper, olive oil, panko breadcrumbs, and crushed cornflakes.
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Mix well and form balls, about 16.
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Place the balls on a baking tray lined with baking paper and bake at 190 °C for 30 minutes.
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Serve the meatballs with a root vegetable mash or a different side dish.
We chose sweet potato puree. Simply peel and chop the sweet potatoes, then cook them in salted water until tender, about 15‑20 minutes. Drain them and add some ghee and lukewarm milk. Mash or blend and season with salt.
Enjoy!
