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Leftover Turkey Ramen

| Chicken, Soups, Members only

This simple Leftover Turkey Ramen is a calcium rich, nourishing and super tasty meal – one of my favourite ways to use up leftover turkey after the Christmas feast. Even if your turkey is a bit dry, this delicious soup will bring it alive again. Best of all, it take no more than 20 minutes…

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Maple Spice Roast Turkey

| Chicken, Holidays & Entertaining, Members only

This Maple Spice Roast Turkey is amazing and I am so pleased to bring you this delicious option for Christmas or any other celebratory time. The brining process takes the flavour and texture to a whole new level and also cuts you some slack in the cooking. In the past I’ve not brined my turkey…

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Turkey Meatball Banh Mi

| Budget Friendly, Pork recipes, Chicken, Healthy Lunchbox, After School Snacks, Members only

This Turkey Meatball Banh Mi is my take on the classic Vietnamese Banh Mi sandwich that I ate plenty of as hubby and I explored beautiful Vietnam on an old Russian motorbike, another lifetime ago. Traditionally, they are made with a combination of crusty long rolls (or baguette), a meat of some kind (often very…

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‘Leftover’ Tacos (in 20 minutes)

| 30 Minute Meals, Pork recipes, Chicken, Members only

These ‘Leftover’ Tacos are a really quick and easy way to enjoy Christmas leftover turkey, pork, chicken, tofu or tempeh. This recipe is so light and delicious, I think it’s the perfect meal in the days following a Christmas feast. Of course, if you don’t have leftovers but want to make this meal, then cook up…

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Christmas Leftovers Salad

| Pork recipes, Chicken, Vegetarian, Members only, Salads

I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…

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Rolled Turkey with Quinoa Cranberry Stuffing

| Chicken, Holidays & Entertaining

This rolled turkey with quinoa cranberry stuffing recipe is a festive showstopper that’s as delicious as it is nutritious. Perfect for any holiday meal, it combines tender turkey with a lovely, gluten-free quinoa stuffing made with fresh herbs, pistachios, and dried cranberries. The stuffing adds a beautiful balance of savoury and sweet, and the turkey is cooked to perfection, ensuring a juicy and delicious meal for your family and friends.

Now before you click away thinking there is no way you can be bothered rolling meat…here’s the thing, you don’t have to. I’ve made a rolled turkey of sorts every Christmas, because I find it easier to cook than a whole bird.  So I just make the stuffing and I’ve always found the butcher I buy my turkey from, really accommodating in boning and rolling it for me.

This super simple Rolled Turkey with Quinoa Cranberry Stuffing will wow any crowd! I can’t wait to hear how you love it.

Health benefits

This dish offers a wonderful array of health benefits. Quinoa, a gluten-free grain, is packed with protein, fibre, and essential minerals like magnesium and iron. The addition of fresh herbs and vegetables, like parsley, sage, and celery, provides a boost of antioxidants and vitamins. Pistachios are a great source of healthy fats, fibre, and protein, making this stuffing not only tasty but also healthy. Plus, using organic or free-range turkey ensures you’re enjoying a lean protein option.

Ingredients

The ingredients for this recipe include butter, red onion, celery, garlic, chicken broth or stock, quinoa, fresh sage, parsley, pistachio nuts, dried cranberries, almond meal, free-range eggs, and a whole organic turkey. For the gravy, you’ll need red wine, chicken stock, cornflour, and water. You can customise the stuffing with variations like swapping nuts or omitting garlic or onions for dietary preferences.

How to make this Rolled Turkey Quinoa Stuffing

To make this healthy turkey roulade, start by preparing the stuffing: sauté the onion and celery in butter, then combine with cooked quinoa, herbs, pistachios, and cranberries. After cooling, mix in the egg and refrigerate until ready. For the turkey, season the bird, stuff it with the quinoa mixture, and roast with vegetables and water to keep it moist. After 1.5 hours, uncover and increase the heat to brown the skin. While the turkey rests, make a simple gravy from the pan juices. The turkey is done when juices run clear and the skin is crispy.

Serving suggestions and how to store

Serve this delicious rolled turkey with quinoa cranberry stuffing alongside roasted vegetables or a fresh salad for a balanced, festive meal. The gravy can be poured over the turkey or served on the side for added richness. Leftovers can be stored in the fridge for up to 3 days and make for a tasty next-day lunch or dinner. If you want to store it longer, freeze the turkey and stuffing separately for up to 3 months.

Vary this Rolled Turkey Quinoa Stuffing to suit your dietary needs

You can easily modify this recipe to suit various dietary needs. For an egg-free version, simply omit the egg in the stuffing—while it may not bind as well, the dish will still be delicious. If you’re avoiding onions, try using fennel instead for a milder flavour. For a garlic-free option, just leave out the garlic. If you’re following a fructose-friendly diet, skip the cranberries, and for a nut-free version, swap pistachios for toasted pumpkin seeds or omit them altogether.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, yet healthy festive recipes, click HERE.

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
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Rolled Turkey with Quinoa Cranberry Stuffing

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
Prep Time30 minutes
Cook Time2 hours 40 minutes
Total Time3 hours 10 minutes
Course: Main Course
Servings: 12
Author: Georgia Harding

Ingredients

Stuffing

  • 60 g butter
  • 1 red onion/s - finely chopped
  • 4 stick/s celery - finely chopped
  • 3 clove/s garlic - minced
  • 250 ml chicken broth or stock (1 cup)
  • 170 g quinoa (1 cup)
  • ¼ cup/s fresh sage leaves - finely chopped
  • 3 tbsp flat leaf parsley - finely chopped
  • 80 g pistachio nuts - toasted (⅔ cup)
  • 60 g dried cranberries (½ cup)
  • 4 tbsp almond meal (or more to thicken the stuffing)
  • 1 tsp sea salt - or to taste
  • 1 egg/s
  • ground black pepper - to taste

Turkey

  • 7 kg free-range or organic turkey - whole (approx.)**
  • 2 tbsp extra virgin olive oil - extra virgin
  • Sea salt and freshly ground black pepper - to taste
  • 500 ml water
  • 2 stick/s celery - diced
  • 2 carrot/s - diced
  • 1 red onion/s - diced
  • 4 clove/s garlic - diced

Gravy

  • 60 ml red wine (¼ cup)
  • 60 ml chicken broth or stock - optional, only if needed (¼ cup)
  • 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
  • 1 tbsp water - to form a slurry with the cornflour
Metric - US Customary

Instructions

Stuffing

  • In a medium sized pot, melt the butter and sweat the onion and celery (with the lid on) until its softened (but not browned). Set aside in a mixing bowl.
  • Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 2 cups of water.
  • Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
  • Now mix all the stuffing ingredients together. Taste and adjust the seasoning before adding the egg and mixing through. Keep airtight in the fridge until ready to add to the turkey (I make this a day ahead).
  • I personally take the stuffing to my butcher to de-bone the turkey and roll it for me. If you want to tackle this yourself, there are heaps of YouTube tutorials on boning and rolling a whole turkey.
  • Once the turkey is boned, it will weigh approx. 4 kg. Work off around 30 mins per kg.
  • Pre-heat oven to 200°C / 400°F (fan-forced).

Turkey

  • Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
  • Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
  • Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
  • Cook for 1.5 hours then remove the foil and baking  paper and increase the heat to 220°C / 425°F. Cook for another 20 minutes to brown the skin. ***
  • The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked.

Gravy

  • Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
  • Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
  • You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
  • If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.

Turkey Size & Cooking Times

  • ** When deciding on the size of the turkey you buy, work off about 250 g per person (remembering the boned turkey will weigh a lot less than the whole - my 7kg turkey became just over 4kg). I must say I like to over-cater and like having leftovers for Boxing Day. This recipe would definiately stretch to 16 people.
  • ***The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it's not cooked, add 10 minutes at a time. If you think it's cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.
  • I always ask the butcher for the bones and carcass which makes the most delicious bone broth.

Notes

Egg-free

Omit the egg. It won't bind quite as well, but it will still be delicious.

Onion-free

Replace the onion with a small bulb of fennel.

Garlic-free

Simply omit the garlic.

Fructose friendly

Just omit the cranberries.

Nut-free

Replace the pistachios with toasted pumpkin seeds or just leave them out.
 

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Meatballs & Kale In Lemony Garlic Broth

| Budget Friendly, Make-ahead Meals, Chicken, Freezable Meals

This comforting meatballs and kale in lemony garlic broth recipe is perfect for a nourishing, warming meal with rich flavours from herbs, tender meatballs, and a zesty, savoury broth.

This cracking recipe is thanks to my lovely friend Irena from Irena Macri | Food Fit For Life. I’m a huge fan of Irena’s work – her recipes are delicious, nutritionally balanced, easy to make.

This recipe is super popular for very good reason!

Health benefits

Packed with protein from the meatballs and chicken broth and loaded with antioxidants from the kale and garlic, this soup is a great immunity booster. The fresh lemon juice adds vitamin C and enhances digestion, making it a wholesome, healthy option.

Ingredients

This recipe uses ground turkey, chicken, or pork mince for the meatballs, seasoned with fresh herbs and cloves garlic. The chicken broth includes nutrient-rich kale, leek, garlic, carrot, potato, and a splash of lemon and lime juice for a refreshing tang.

How to make Meatballs & Kale In Lemony Garlic Broth

Start by blending leeks, herbs, garlic, and lime zest for the meatballs, then mix with mince and seasoning. Form into meatballs and fry until golden. For the broth, sauté leek, lemon peel, carrot, and potato, then add garlic, cumin, star anise, chicken stock, and fish sauce. Combine everything, add kale, and finish with a squeeze of lemon and lime juice for an added burst of flavour. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve hot with crusty bread or a side salad for a balanced meal. This soup can be stored in an airtight container in the fridge and reheated gently on the stovetop until warmed through.

Vary this to suit your dietary needs

Try swapping the herbs with sage or oregano, or use basil instead of parsley for a fresh twist. For a different protein source, fish mince works well too, adding a unique flavour to the broth.

These Meatballs & Kale In Lemony Garlic Broth is a delicious, healing meal that's gluten, grain & dairy-free. It is such a wonderful combination of flavours
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4.86 from 7 votes

Meatballs and Kale in a Lemony Broth

This delicious, zesty soup come meal is so nourishing - truely food as medicine!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Servings: 4

Ingredients

For the meatballs

  • ½ leek (pale part), roughly cut (or 2 spring onions)
  • ¼ bunch/s fresh parsley leaves (about 10 g)
  • ¼ bunch/s fresh mint leaves (optional)
  • 4-5 sprig/s fresh thyme leaves (1 tablespoon approx.)
  • 1 clove/s garlic
  • 1 lime/s -zest
  • 600 g ground mince (turkey, chicken or pork mince)
  • 1 tsp sea salt - or to taste
  • ½ tsp ground black pepper
  • 1 tsp butter, ghee or coconut oil

For the soup

  • 2 tbsp extra virgin olive oil - extra virgin
  • ½ leek (green and pale part)
  • 1 lemon/s (5 peels of the skin)
  • 1 carrot/s (large) peeled and diced into halves
  • 1 potato/s (large) peeled and diced into small cubes
  • 3 clove/s garlic - sliced
  • 1 tsp ground cumin
  • 2 star anise
  • 750 ml chicken broth or stock (3 cups)
  • 1½ tbsp fish sauce
  • Sea salt and freshly ground black pepper - to taste
  • 10-12 stem/s kale - torn off the stem and into smaller pieces
  • ½ lime/s - juice
  • ½ lemon/s - juice (approx. 2 tablespoons)

Instructions

  • If you have a food processor, place leeks, parsley, mint, thyme, garlic, and lime zest inside with an S-blade on. Blitz a few times, until the ingredients are finely ground up. If using a Thermomix 10 seconds, speed 5. Alternatively, chop everything very finely using a knife.
  • Transfer to a large mixing bowl together with the mince, salt and pepper. Mix really well, until well incorporated. If using a Thermomix, 40 seconds reverse speed 3 (you may need to use the spatula to help mix it through).
  • Heat coconut oil in a large skillet over medium-high heat. Roll the mixture into small meatballs, about 20g each, smaller than a Ping-Pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they go golden-brown on all sides.
  • In the meantime, add the olive oil, the other part of the leek, lemon peel, carrot and potato to a medium saucepan. Sauté for a few minutes, then add the garlic, cumin, star anise, chicken stock and fish sauce. Season with some salt and pepper and bring to boil.
  • Add the meatballs and cook over medium heat, covered, for 3-4 minutes. Prepare the kale and add to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice.
  • Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge.

Notes

Herbs

Other herbs like sage and oregano can be used instead of thyme and coriander or basil will work well instead of parsley.
 
 

Let us know how you like this delicious, nourishing meal. Please post a comment and rate this recipe below!

Turkey Sage Spaghetti Meatballs

| Budget Friendly, Make-ahead Meals, Pasta and Noodles, Chicken, Freezable Meals

This Turkey Sage Spaghetti with Meatballs is my twist on Jamie Oliver’s  famous “recipe to save your life”. Jamie nominated his Classic Tomato Spaghetti for me (and a small group of cooks) to reinvent. Now, it’s hard to mess with a classic, but the naturopath in me couldn’t resist adding a boost of protein and vegetables to turn this simple staple into a more balanced, nutritionally complete meal.

So that’s exactly what I did and not only is this Turkey Sage Spaghetti Meatballs a very nourishing meal, it’s also absolutely delicious and really very quick and simple to make. It can also be made ahead and reheated to serve.

Health benefits

Turkey is a vitamin and mineral rich source of protein. It is a rich source of tryptophan which is a precursor of the neurotransmitter serotonin, our feel-good hormone. It’s also a great source of vitamin B12, which makes it a great option for those who suffer from anxiety and mood disorders. I like to cook with it occasionally to add a little nutritional variety to my families diet. The assortment of vegetables included in the meatballs and sauce contributes lots of plant-based fibre and nutrition.

You can serve this dish the traditional way, with whole wheat or gluten-free spaghetti. Or for even more nutritional bang for your buck, serve it with zoodles (courgettes/zucchini spiralized) or quinoa. Whatever your preference, these are SO delicious!

What you need to make this Spaghetti Meatball recipe

You’ll need turkey mince, fresh sage, almond meal, an egg, and a few staple veggies like onion, garlic, and spinach for the meatballs. The tomato sauce uses roma tomatoes (or canned), fresh basil, onion, garlic, and olive oil for a delicious, authentic Italian touch.

How to make Turkey Sage Spaghetti Meatballs

Start by cooking the tomato sauce with diced onion, cloves garlic, and tomatoes, allowing it to simmer to bring out the flavours. While the sauce is simmering, mix the meatball ingredients in a large bowl, roll them into golf ball-sized portions, and cook them in a hot pan. Once browned, simmer the meatballs in the sauce until cooked through.

Serving suggestions and how to store

Serve these meatballs with your favourite pasta, gluten-free spaghetti, or zoodles, topped with fresh basil (or parsley) and grated Parmesan or nutritional yeast. They also pair well with a simple green salad. Leftovers can be stored in the fridge in an airtight container or frozen for easy meals later on.

Vary turkey sage spaghetti meatballs to suit your needs

For nut-free meatballs, swap almond meal with breadcrumbs. If you need an egg-free version, just leave out the egg. You can also replace onion with fennel or omit garlic, using cumin and cayenne for extra flavour. Check out the variations below the main recipe for all of my tips on how to adapt it to your specific dietary needs.

PS- this dish is photographed in the stunning Solidteknics safe, non-stick, everlasting cookware. More about it HERE.

For more delicious, easy to make healthy meals, click HERE.

Turkey bacon and sage meatballs - These Turkey and Sage Spaghetti Meatballs are a nutritionally balanced, easy to make delicious meal for the whole family. Gluten and dairy free.
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4.78 from 9 votes

Turkey Sage Spaghetti Meatballs

Turkey sage spaghetti meatballs are a wholesome twist on a classic family favourite. With tender turkey mince, fresh sage, and a rich homemade tomato sauce, these meatballs are delicious served over spaghetti or zoodles for a gluten-free option. This is a go-to recipe when you're looking for something comforting and nutritious.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 6

Ingredients

Tomato Sauce

  • 1 bunch/s fresh basil leaves
  • 1 onion/s -finely diced
  • 2 clove/s garlic -finely sliced
  • 1 kg roma tomatoe/s (or 2 x 400g tins of chopped tomatoes)
  • 1 tbsp red wine vinegar (or balsamic vinegar)
  • 1 tbsp extra virgin olive oil -extra virgin

Turkey and Sage Meatballs

  • 1 rasher/s bacon - short cut, finely diced
  • 1 red onion/s -finely diced
  • 1 clove/s garlic -crushed
  • 30 g baby spinach -finely chopped (1 cup approx.)
  • 1 carrot/s (large) grated
  • 500 g turkey mince
  • 50 g almond meal (½ cup)
  • 1 egg/s
  • 2 tbsp fresh sage leaves (or 1 tablespoon dried sage)
  • Sea salt and freshly ground black pepper -to taste
  • 300 g spaghetti - I love quinoa and rice spaghetti

Instructions

Start with the tomato sauce:

  • Pick the basil leaves from the stalks, finely chop the stalks and set aside the basil leaves which you can also roughly chop or tear.
  • Peel and finely dice the onion and garlic. I generally chop this in the Thermomix garlic 5 seconds, speed 5 then add the onion, 10 seconds speed 5. I then add this to a small pot (to make the sauce) and without washing the Thermomix, use the bowl to make the meatballs. 
  • Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion and garlic. Cook for around 7 minutes, or until soft and lightly golden.
  • If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
  • Stir in the basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
  • Season with a tiny pinch of salt and pepper, then continue to simmer for around 20 minutes (for canned tomatoes) or 30 minutes for fresh, stirring occasionally.
  • Once cooked, remove from the heat and stir in the basil leaves (reserving a few to garnish).
  • Meanwhile…

Prepare the meatballs:

  • Prepare (chop or grate) your bacon, onion, garlic, spinach and carrot (by hand or in a food processor). Thermomix garlic first 5 seconds speed 5, then the onion, bacon, carrot and spinach, 20 seconds speed 4-5 (until chopped finely).
  • Place in a large mixing bowl with the turkey mince, almond meal, egg, sage and seasoning. Thermomix add the mince, almond meal, egg, sage and seasoning and mix 30 seconds, on reverse speed 3 (you may need to scrape the sides to make sure the ingredients are evenly combined).
  • Wash your hands well and squeeze the mixture to combine all of the meatball ingredients.
  • Roll it into approx. golf ball sized meatballs and set aside until ready to cook.
  • To cook, place a little olive oil in a large non-stick or cast iron pan and heat over a medium-high heat. Cook the meatballs for about 5 minutes or until brown, turning to cook on both sides.
  • Once the meatballs are almost cooked, pour over the tomato sauce and let simmer for 5 minutes or until the meatballs are cooked firm.

Serve

  • With the reserved basil leaves and finely grated Parmesan cheese (or nutritional yeast for dairy-free).
  • With al dente whole wheat or gluten-free pasta, zoodles or quinoa.
  • I also serve with a simple green salad.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen (cooked meatballs in sauce). Or, you can freeze the meatballs prior to cooking.

Notes

Nut-free

Replace the almond meal with breadcrumbs.

Egg-free

Simply omit the egg.

Onion-free

Replace the onion with finely diced fennel in the sauce and omit in the meatballs. 

Garlic-free

Replace the garlic with a teaspoon of ground cumin and a pinch of cayenne in the sauce and the meatballs. 
 
Check out all 10 twists on Jamie's Classic Tomato Spaghetti HERE.
 
 

Enjoy and I'd love to hear how you liked it. Post a comment below!

 

Turkey Lemon Feta Mini Meatballs, Baby Burgers or Sausage Rolls

| Budget Friendly, Make-ahead Meals, Chicken, Freezable Meals, Healthy Lunchbox, After School Snacks, Savoury Snacks

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
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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 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4

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.
 

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Turkey lemon feta meatballs