Lean meatballs that actually stay moist. 42g protein per serving. Batch-cook and freeze for effortless weeknight dinners.
Combine turkey mince, egg, parmesan, half the garlic, parsley, fennel seeds, oregano, salt, and pepper. Mix until just combined — overworking makes meatballs tough.
Roll into golf-ball-sized spheres (about 30g each). You should get around 20.
Brown meatballs in olive oil over medium-high heat, turning once, about 4 minutes total. They do not need to be cooked through at this stage.
Remove meatballs. In the same pan, sauté onion 4 minutes, then add remaining garlic for 1 minute.
Add crushed tomatoes and sugar. Simmer 5 minutes.
Return meatballs to sauce. Cover and simmer 15 minutes until cooked through.
Serve over zucchini noodles, wholemeal pasta, or with crusty bread.
The trick to moist turkey meatballs is not to skip the parmesan and egg — they bind and add fat that lean turkey lacks.
Want a full week of meals like this matched to your calorie target?
Get My Free Meal Plan →