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Turkey meatball traybake recipe

Turkey meatball traybake recipe

51 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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