Turkey, lemon and feta mini meatballs, baby burgers or sausage rolls
I thought I’d share this simple yet versatile, nutritious turkey meatballs, burgers and sausage rolls recipe which are perfect for meals and snacks. I often make these for my kids parties and they go down really well with kids and adults alike.
These are a high-protein meal or snack and a really tasty way to ‘hide’ extra nourishment in the form of vegetables. They can be pre-prepared, frozen and leftovers are fabulous for school lunch boxes too.
500 grams of turkey mince (you can substitute chicken mince)
1 clove of garlic, finely chopped or crushed
1 small red onion, peeled and finely diced
2 tablespoons of fresh mint or parsley leaves, finely diced
1 carrot, finely grated
1 small zucchini, finely grated
1 egg, lightly beaten
Zest of one lemon
¼ cup of fresh breadcrumbs (see below for gluten-free)
100 grams of feta cheese, crumbled or cubed (see below for dairy free)
Salt and pepper to taste
- In a large mixing bowl or food processor, simply mix all of the ingredients together until they are combined well.
- Then choose your preferred dish from the options below.
- Sometimes, I’ll use half of the mix for sausage rolls and the other half, is made into meatballs for the next day’s lunch boxes.
- If you need to, make your breadcrumbs from a frozen slice of bread, 10 seconds, speed 6. Set aside.
- Add your garlic, onion (halved), mint or parsley, carrot and zucchini (chunks) and chop, 10 seconds, speed 5.
- Add the mince, breadcrumbs, egg, lemon zest, feta and seasoning and combine on reverse, 20-30 seconds, speed 3 (you may need to scrape the sides to help it along).
- Preheat your oven to 18o℃.
- With damp hands, roll small balls and place on a baking tray lined with baking paper.
- Bake for 20-30 minutes or until cooked through and browning on top. Serve warm or cold.
- I love these for the kids lunch box; either with a salad or vegetable sticks or as a wrap or fresh spring roll filler.
- Alternatively, you could add a lovely tomato puree and serve over pasta – spaghetti and meatballs!
- With damp hands, roll small balls and place on a baking tray lined with baking paper, then flatten with the back of a fork.
- Place on a preheated BBQ or grill pan to cook.
- Serve in little dinner rolls with the salad and sauce of your choice. They can be held together by running a toothpick through the centre if need be.
- For a grain-free option, serve in lettuce cups, san chou bow style.
- These make a delicious, healthy party food or a fast weekend lunch.
- Preheat your oven to 18o℃.
- Beat one egg in a cup with a tablespoon of milk.
- Take a sheet of puff or short crust pastry and cut it in half (or better still make your own pastry).
- Place the mince mixture along the centre of each half. Brush one edge of the pastry with the egg wash and fold the pastry over the mince.
- Place on a baking tray (seam side down). Top with a little more egg wash and sprinkle over sesame seeds.
- Cut into approximately 5cm long rolls and bake for 20 minutes or until the pastry is golden brown. Serve warm.
- Perfect party food or for a picnic or weekend lunch.
For green phobic kids, peel the zucchini and omit the parsley/mint (or just process it very finely so it can’t be detected).
Use gluten-free breadcrumbs, rice crumbs or quinoa flakes to bind. Use a gluten free pastry for the sausage rolls and gluten free buns or lettuce cups for the baby burgers.
Omit the feta or replace with chopped cashew nuts and/or a tablespoon of nutritional yeast.
Omit the egg altogether (they just aren’t as firm).
Chicken or pork
Also delicious with chicken or pork mince.
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