Turkey Meatballs

Meatballs, what a classic!

A good sauce is essential for a meatball dish and we’ve come up with a really easy and delicious one.


Basics: Lean turkey meat, oliver oil, onion, garlic, carrots, spinach, parsley, coriander, tomato sauce and flour.


Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins

Author: Honest Onion
Recipe type: Lunch, Dinner
Serves: 4
Vegetarian option: Add tofu, soy or chickpeas instead of the meat.


  • Olive oil
  • 4 cloves of garlic
  • 1 large organic onion
  • 1 bunch of coriander
  • 500 gr turkey breast meat (I’ve used the 2% fat)
  • 1 can of diced tomatoes (400gr)
  • 2 grated organic carrots
  • 100 gr of organic spinach
  • 1 organic red pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of oregano
  • 2 bay leaves
  • 1 cup of wholemeal flour
  • Wholemeal pasta to serve


  1. Add a table spoon of olive oil into a pan and sauté the spinach for 3 minutes or until soft. Put aside.
  2. Chop the garlic cloves and onion. Add half into a big sauce pan and the other half into a big bowl.
  3. Add 2 table spoons of olive oil to the sauce pan and stir until the onions are soft.
  4. Add the diced red pepper and stir for another 5 minutes.
  5. Add the diced tomatoes, paprika, oreganos, bay leaves, salt and pepper and half a cup of water. Cover with a lid and let it cook for 10 minutes.
  6. Add the turkey meat to the bowl with the other half of the onion and garlic cloves. Add the chopped coriander, grated carrot, the sautéd spinach, salt and pepper. Using your hands, gently mix the ingredients together.
  7. Roll the meat mixture between your palms into golf-ball-sized balls, dusting a bit of flour all around.
  8. Place the meatballs on a large plate or tray.
  9. The tomato sauce should be ready now, so carefully add the meatballs side by side.
  10. Low the heat to a minimum, add the lid and let it cook for 15 minutes. Turn the meatballs around and cook for another 15 minutes.
  11. Turn off the stove and let it rest for a few minutes for extra flavor.


I love this recipe with brown rice but off course, feel free to keep it traditional and serve it with spaghetti or any other wholemeal pasta.



Note: we try to cook as much as we can with the organic Farmers’ Market produces but sometimes if it’s a little bit to expensive or if we forget to buy something we end up using the non-organic store bought ones.

Ideas? If you make these, please take a photo and share it with us tagging #honestonion.



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