party Archives | Well Nourished

These Turkey Lemon Feta Mini Meatballs, Baby Burgers or Sausage Rolls are the ultimate versatile dish for any occasion. Whether you’re packing a healthy lunchbox, hosting a party, or simply looking for a quick family dinner, this recipe has you covered with three tasty options in one. I often make these for my kids parties – 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.

Health benefits

Packed with protein rich turkey, fibre packed veggies, and the tangy flavour of lemon and feta, this recipe is a nutritious alternative to traditional meatballs or sausage rolls. By using quality ingredients, you’re ensuring a meal that’s not only delicious but also full of natural goodness.

Ingredients

The recipe features turkey mince, fresh garlic, red onion, and a mix of finely grated carrot and zucchini for added moisture and nutrition. Mint or parsley, lemon zest, and crumbled feta add a burst of fresh flavour, while fresh breadcrumbs help bind everything together. Simple seasonings like salt and pepper tie it all together.

How to make these turkey meatballs, hamburgers or sausage rolls

Start by mixing all the ingredients in a large bowl or food processor until well combined. Choose your preferred option—whether mini meatballs, baby burgers, or sausage rolls—and follow the specific cooking instructions for each. Bake, grill, or roll as needed, and you’ve got a versatile dish ready to serve.

Serving suggestions and how to store

Serve the mini meatballs with pasta, in wraps, or with vegetable sticks for a kid-friendly lunchbox option. The baby burgers are perfect for parties or a casual weekend lunch, while the sausage rolls make an excellent snack or picnic food. Store leftovers in an airtight container in the fridge or freezer, and simply reheat when needed.

Vary turkey lemon feta sausage rolls, meatballs or burgers to suit your needs

For a gluten-free version, use gluten-free breadcrumbs and pastry. Dairy-free? Omit the feta or replace it with cashew nuts or nutritional yeast. If you’re avoiding eggs, leave them out, though the patties may be a bit softer. You can also swap turkey mince for chicken mince or pork mince, depending on your preference.

If you’re tired of searching the internet for lunchbox inspo, look no further than my best selling ebook ‘The Well Nourished Lunchbox.’ It’s all the inspiration you’ll ever need to pack a delicious, whole foods lunchbox, quickly and easily!

For more healthy sausage roll recipes, click HERE.

Turkey meatballs, burgers, sausage rolls

Print Recipe

4.80 from 20 votes

Turkey, lemon and feta mini meatballs, baby burgers or sausage rolls

This delicious Turkey, lemon and feta combination can be made into meatballs, sausage rolls or hamburgers. Both adults and kids love this recipe - its my go to for parties and celebrations.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Servings:

Ingredients

500 g turkey mince (you can substitute chicken mince)
1 clove/s garlic -finely chopped or crushed
1 red onion/s (small) peeled and finely diced
2 tbsp fresh mint leaves (finely diced) or parsley leaves
1 carrot/s -finely grated
1 zucchini/s -finely grated
1 egg/s -lightly beaten
1 lemon/s -zest
30 g fresh breadcrumbs (¼ cup) see below for gluten-free
100 g feta cheese -crumbled or cubed (see below for dairy free)
Sea salt and freshly ground black pepper

Instructions

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.

Thermomix Method

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).

Mini-meatballs

Preheat your oven to 180℃/350°F (fan-forced).
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!

Baby Burgers

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.

Sausage rolls

Preheat your oven to 180℃/350°F (fan-forced).
Beat one egg in a cup with a tablespoon of milk.
Take a sheet of all-butter puff or short crust pastry and cut it in half (or better still make your own pastry). Careme brand have a fabulous wholemeal spelt puff pastry that is my personal favourite.
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.

Tip

For green phobic kids, peel the zucchini and omit the parsley/mint (or just process it very finely so it can't be detected).

Make-ahead

Allow to defrost fully before re-heating/ cooking. Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge or freezer. All options can be frozen either raw or cooked.

Notes

Gluten-free

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.

Dairy-free

Omit the feta or replace with chopped cashew nuts and/or a tablespoon of nutritional yeast.

Egg-free

Omit the egg altogether (they just aren't as firm).

Sesame-free

Omit the sesame seeds in the sausage rolls (you can sprinkle with poppy seeds instead)

Onion and garlic-free

Replace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.

Chicken or pork

Also delicious with chicken or pork mince.

Like these? Why not post a comment below or rate this recipe.

These grain-free, gluten-free, nut-free and sugar-free Vanilla Bean Cupcakes are a classic favourite in our house. They are SO easy to make and with their light, fluffy texture and delicate vanilla flavour, they’re perfect for birthdays, special occasions, or simply a sweet treat to brighten your day. I often bake these with my kids—they love helping mix the ingredients and, of course, enjoying the delicious results.

Healthier Vanilla Bean Cupcakes

While cupcakes are typically considered a treat, this vanilla cupcake recipe is made with a few healthier twists. Cannellini beans, a key ingredient, are a great source of fibre and protein and are naturally gluten-free, making them a great option for those with dietary restrictions. Free-range or organic eggs add more quality protein and essential nutrients, while coconut flour offers a gluten-free alternative rich in fibre and healthy fats. The use of rice malt syrup, honey, or maple syrup instead of refined sugars provides a more natural sweetness with a lower glycemic index, helping to stabilise blood sugar levels.

Light moist texture

These Vanilla Bean Cupcakes stand out for their light and fluffy texture. Unlike many gluten-free muffins that can be dense and heavy, these cupcakes achieve a soft, airy crumb thanks to the precise combination of ingredients.

Step-by-Step Instructions

Making these Vanilla Bean Cupcakes is straightforward. Start by creaming the butter and sugar until light and fluffy in a medium mixing bowl (you may need to scrape the sides of the bowl). Then, add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract or vanilla bean paste and then gradually add the dry ingredients to the wet ingredients. Pour the batter into cupcake liners in a cupcake pan and bake until golden brown. Allow them to cool before frosting. We have also included a Thermomix method too.

Great to make a day ahead

I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg. This makes them perfect for birthdays or celebrations because they are even more delicious the next day.

Customising your vanilla bean cupcakes

Feel free to get creative with these easy vanilla cupcakes. You can add mix-ins like chocolate chips or fresh berries to the batter for a fun twist. For a decorative touch, frost with your favourite icing or decorate with edible flowers. You can also experiment with different flavours (check out the variations below the recipe for some ideas).

Make one big cake

This recipe also makes a fabulous ‘big’ vanilla cake too. Perfect for birthday parties (it’s been my kids cake every year since they were little). One batch makes one cake. I generally make a double batch and bake two cakes and layer with cream or ganache in between.

Personal experience with vanilla bean cupcakes

These cupcakes have become a family favourite, especially for birthday celebrations and special events. Baking them together is a cherished tradition in our home, and they always receive rave reviews from friends and family. I love how versatile they are—whether dressed up with fancy frosting or enjoyed plain, they’re always a hit.

Serving suggestions and how to store

Top these cupcakes with your favourite icing (lots of suggestions below the recipe), whether it’s a rich vanilla buttercream or a light dusting of icing sugar. They store best in the fridge in an airtight container for up to 3 days. Or store in the freezer in an airtight container for a few months. These are so great for meal prep or packing fast nut-free school lunches.

Vary this to suit your dietary needs (and taste)

Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs. For a low-fructose option, use rice malt syrup, and for a coconut-free version, swap the coconut flour for almond meal. You can also go dairy-free by using ghee or coconut oil instead of butter. Mix up the flavours by adding lemon, lime, or orange zest, fresh blueberries, or even a square of dark chocolate in the centre for a fun twist!

For a delicious, easy to make vegan vanilla cupcake – use THIS recipe.

Or for more delicious, healthy and easy to make wholefood treats, click HERE.

Vanilla bean cupcakes with a light, fluffy texture and natural vanilla flavor—perfect for any occasion.

Print Recipe

4.92 from 23 votes

Vanilla bean cupcakes

One of my most popular recipes, these Vanilla bean cupcakes are just delicious and you'd never guess they are made with beans.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Servings: cupcakes

Ingredients

425 g can cannellini beans -drained and rinsed well
5 egg/s -large (or 6 small eggs, see note below)
1 tbsp vanilla -powder, extract or essence
50 g butter -softened at room temperature
85 g rice malt syrup, honey or maple syrup (¼ cup)
40 g coconut flour please weigh this, as it really needs to be exact
¼ tsp sea salt
½ tsp bicarbonate of soda
1 tsp baking powder (gluten free)

Instructions

Preheat the oven to 180℃/350°F(fan forced).
In a powerful blender or food processor, puree the rinsed beans, eggs, and vanilla until very smooth and set aside.
Without rinsing your food processor, mix together the butter and honey or brown rice syrup until very well combined.
Add back the pureed bean/egg mix and mix until well combined.
Now add the coconut flour, sea salt, bicarbonate of soda and baking powder. Mix until combined and spoon into paper-lined cupcake moulds immediately. The batter does have a slightly thick but airy consistency that is unusual if you've never worked with coconut flour before.
Bake for 20 minutes for large and 15 minutes for mini cupcakes, or until lightly brown on top and springy to touch (like a regular cake).
Cool and top with your preferred icing (recommendations below).

Thermomix Method

Preheat the oven to 180℃.
Mix the beans, eggs, vanilla, butter and sweetener for 1 minute, speed 7.
Add the coconut flour, sea salt, bicarbonate of soda and baking powder and mix 10 seconds, speed 4.
As per above method.

Note

Don't scrimp on the eggs or let the batter sit for too long. Not enough eggs and delaying getting it in the oven will result in a much heavier batter and cake.
I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg.

Store

They are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.

Notes

Low-fructose

Choose rice malt syrup as your sweetener (optional pinch of stevia if you like also).

Coconut-free

Substitute the coconut flour for 100 grams of almond meal (though now obviously not nut free). I have also substituted for 40 grams of wholemeal spelt flour with success (no longer gluten-free if you substitute with spelt).

Dairy-free

Substitute the butter with ghee or coconut oil.

Lemon or lime cupcakes

Add the zest of one large lemon or lime to the egg/bean mix.

Orange cupcakes

Add the zest of one large orange to the egg/bean mix.

Blueberry cupcakes

Add ¼ cup of fresh or defrosted blueberries, mixed through the batter very gently at the very end.

Chocolate chip

Add a ¼ cup of dark chocolate chips (I love the Green and Blacks 85% cacao chocolate). As I'm a bit of a stooge when it comes to my kids eating chocolate, I often just push a square of chocolate into the middle or place on top of the cupcake (this also saves me the effort of icing)!

Icing suggestions

Remember to make sure the cupcakes are completely cold before icing.

Fructose-free vanilla icing (gluten free too)

50grams of butter, softened at room temperature

A pinch of pure stevia powder

1 tablespoon brown rice syrup

1 tablespoon vanilla bean powder

Beat together until light and fluffy.

Cream cheese icing

50 grams cream cheese or quark

20 grams butter, softened at room temperature

1 tablespoon brown rice syrup

1 teaspoon vanilla

Beat together until light and fluffy.

Cashew nut cream (dairy and gluten free)

½ cup raw cashew nuts

¼ cup water

1 teaspoon vanilla

1 tablespoon brown rice syrup or maple syrup (optional)

Soak the cashews in water for 3-4 hours. Strain and then process with the rest of the ingredients until smooth. You can add more or less water to the nuts to achieve the desired consistency. If you aren't organised enough to soak the cashews, then boil them gently for 5 minutes, then process.

Vanilla cream

Carton cream whipped until light and fluffy

1 teaspoon vanilla

Beat ingredients together and place on top of the cupcake. You can also slice the top of the cake off, top with cream and replace the cake top with a slice of strawberry (like a butterfly cake).