Greek · Snack
Baked Turkey Lemon Oregano Meatballs
Lean ground turkey meatballs baked with lemon zest, oregano, and fresh chives, make once and enjoy over the week from fridge or freezer for a clean low-FODMAP bite.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
285Calories
34gProtein
12gFat
6gCarbs
1gSugar
1gFiber
520mgSodium
75mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brushing lightly with olive oil. In a large bowl, combine turkey, egg white, lemon zest, lemon juice, chives, parsley, fresh oregano, mint, 1 tbsp olive oil, dried oregano, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs (roughly 38g each) and space on the tray.
2
Bake
Bake at 200°C for 18–20 minutes, rotating tray once halfway, until golden and cooked through to 74°C (165°F) internal temperature. Cool fully on the tray.
3
Plate
Cool meatballs completely, then portion into 2 airtight containers or freezer bags (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. To serve, reheat 6 meatballs at 180°C for 5–6 minutes from fridge or 10–12 minutes from frozen, then plate with cherry tomatoes, cucumber sticks, or lactose-free yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 1 large egg white
- 1 lemon
- 18ml (1 tbsp + 1 tsp) fresh lemon juice
- 2 tbsp fresh chives
- 1.5 tbsp fresh parsley
- 1 tbsp + 1 tsp fresh oregano
- 2 tsp fresh mint
- 24ml (1.5 tbsp) extra virgin olive oil
- 0.5 tsp dried oregano
- 0.5 tsp fine salt
- 0.25 tsp black pepper