Turkey meatball and aubergine bake recipe
Fuel the family with this nourishing yet surprisingly quick and simple dish, flavour-packed with meatballs and tasty baked vegetables.
See method- Serves 4
- 5 mins to prepare and 55 mins to cook
- 550 calories / serving
Ingredients
- 500g pack turkey mince
- 1 egg yolk
- 50g dry sage and onion stuffing mix
- 2 tsp ginger and garlic paste
- 2 tsp dried oregano
- 2 tbsp olive oil or rapeseed oil
- pinch allspice
- 800g pack frozen Mediterranean chargrilled vegetables
- 2 x 400g tins chopped tomatoes
- 1 x 520g pack Parmentier potatoes
- 50g feta, crumbled
- rocket, to serve (optional)
Each serving contains
- Energy
- 2285kJ 550.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 2.5g
- Sugars
- 19g
of the Reference intake
Carbohydrate 48.9gProtein 39.7gFibre 8.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- In a bowl, combine the mince, yolk, stuffing, ginger and garlic paste and 1 tsp oregano. Season well and roll into 20 balls.
- Heat the oil in an oven-proof frying pan (If you don't have an oven-proof frying pan, transfer the meatballs to a baking dish before cooking in the oven.) Cook the meatballs over a medium-high heat for 5 minutes, until browned all over.
- Add the cinnamon, allspice, remaining oregano, aubergine, tomatoes and other Mediterranean vegetables; season and simmer for 5 minutes. Scatter over the potatoes and feta. Bake for 40-45 mins, until golden. Serve with rocket, if you like.
- See more Turkey recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
