Turkey meatball and aubergine bake recipe

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 550 calories / serving
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Fuel the family with this nourishing yet surprisingly quick and simple dish, flavour-packed with meatballs and tasty baked vegetables.

Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine the mince, yolk, stuffing, ginger and garlic paste and 1 tsp oregano. Season well and roll into 20 balls.

Heat the oil in an oven-proof frying pan (If you don't have an oven-proof frying pan, transfer the meatballs to a baking dish before cooking in the oven.) Cook the meatballs over a medium-high heat for 5 minutes, until browned all over.

Add the cinnamon, allspice, remaining oregano, aubergine, tomatoes and other Mediterranean vegetables; season and simmer for 5 minutes. Scatter over the potatoes and feta. Bake for 40-45 minutes, until golden. Serve with rocket, if you like.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g pack turkey mince
  • 1 egg yolk
  • 50g (2oz) dry sage and onion stuffing mix
  • 2 tsp ginger and garlic paste
  • 2 tsp dried oregano
  • ½ tbsp olive oil or rapeseed oil
  • 1/2 tsp ground cinnamon
  • pinch allspice
  • 1 x 800g pack frozen Mediterranean chargrilled vegetables
  • 2 x 400g tins chopped tomatoes
  • 1 x 520g pack Parmentier potatoes
  • 50g (2oz) feta, crumbled
  • rocket, to serve (optional)
  • Energy 2285kj 550kcal 28%
  • Fat 20g 29%
  • Saturates 8g 39%
  • Sugars 19g 22%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 48.9g Protein 39.7g Fibre 8.4g


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