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Turkey meatball traybake recipe

52 ratings

Feed your family right with this simple, delicious and nutritious turkey meatball traybake recipe. Serve the meatballs and vegetables with torn basil leaves before topping liberally with homemade cucumber yogurt. See method

Serves 4
10 mins to prepare and 40 mins to cook
452 calories / serving
Freezable
Gluten-free

Ingredients

1kg baby potatoes, halved (or quartered if large)
4 garlic cloves, left whole and lightly crushed
1 tbsp olive oil
2 red onions, cut into wedges
1 red pepper, sliced
336g pack turkey meatballs
175g cherry tomatoes
75g pitted green olives
150g low-fat natural yogurt
¼ cucumber, coarsely grated, excess liquid squeezed out
5g fresh basil, leaves picked

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1905kj
452kcal 23%
Fat
13g 19%
Saturates
3g 14%
Sugars
13g 14%
Salt
2.8g 47%

of the reference intake
Carbohydrate 53.9g Protein 31.1g Fibre 9.9g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes and garlic in a large, deep baking tray, drizzle with ½ tbsp oil and season. Roast for 20 mins.
Add the onions, pepper and meatballs to the tray, drizzle with the remaining oil and season with pepper. Return to the oven for 10 mins, then stir in the tomatoes and olives. Roast for 10 mins more.
Meanwhile, mix the yogurt and cucumber in a bowl; lightly season. Serve the meatballs and veg with the basil leaves torn over and the cucumber yogurt spooned over.

See more Turkey recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.