Herbed turkey meatballs

Herbed turkey meatballs

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(18 ratings)

Prep: 15 mins Cook: 15 mins


Serves 5
Turkey mince means these meatballs are low-fat, while the herbs and sauce ensure they're not lacking in flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal260
  • fat4g
  • saturates1g
  • carbs33g
  • sugars12g
  • fibre1g
  • protein25g
  • salt1.45g
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  • 85g breadcrumb
  • 75ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 350g turkey mince
  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • small bunch flatleaf parsley, chopped
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 680g bottle onion and garlic passata
  • 4 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g bag pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  1. Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.

  2. Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.

  3. Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.

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Comments, questions and tips

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aeroplane69's picture
11th Nov, 2018
21st Feb, 2017
Not impressed with the recipe. Usually follow a couple of other recipes (which are spicier) to make my meatballs but decided on a change. Followed this to the letter. Ultimately my meatballs disintegrated. Tried it twice and both times the Meatballs fell apart. Don't think I'll return to it again.
18th Jul, 2012
I made these using turkey breast mince and dried herbs as I didn't have any fresh. They held together fine (although I did briefly refrigerate them after shaping which may have helped) and I found them really tasty. I used plain passata and added my own dried mixed herbs, garlic and black pepper which complemented the meatballs well
18th Jun, 2012
Mine didn't fall apart even though I thought they would, without an egg to bind them, but I couln't tell you why! I did roll them quite firmly when shaping them and the mince was cold, straight from the fridge and into the pan within 1-2 minutes so that could be the reason. I added lots of seasoning and herbs to the meat mixture as well as the sauce, and a big pinch of chilli flakes which made them really nice. I didn't have parsley but I added some fresh basil instead, and I forgot to add sugar but the sauce was lovely anyway. Browning all the meatballs really thoroughly before adding the tomato sauce in the last few minutes helped get really good flavours and kept them juicy. Would definitely make again.
17th Mar, 2012
Made meatballs as stated, used dried parsley instead, put on a lightly buttered baking tray in the oven fan assist 160 for 20 mins and added to sauce as serving. Kept their shape and were juicy not dry, plus slightly healthier!
27th Feb, 2011
I couldn't get any turkey mince, so used diced chicken thrown into the blender with the other ingredients and I added a egg to help with binding, also a clove of garlic and one shallot. I did the same for the tomato sauce as I only had plain passata. My tomato sauce needed a bit more help so added some worcerster sauce and a squirt of tomato ketchup. This recipe is more of a guide than a failsafe!
27th May, 2010
When I make this I cook the meatballs in the oven and add to the sauce just before serving, this stops them falling apart. Also add garlic, onion and herbs with a bit of sugar, tomato ketchup and balsamic vinegar to plain passata to liven it up a bit.
14th Apr, 2010
I did these last night, I did not like them, Turkey mince does not have much flavour so I shall be sticking to the Beef & Pork ones in furture. They did not fall apart though and I didn't use any breadcrumbs, I just dusted them in a litte flour and put them in the fridge to firm up for a bit. I also used plain passata sauce and added garlic and onion myself, I also added some chilli flakes to the sauce for extra flavour
9th Dec, 2009
I used pork mince, I couldn't get turkey mince. It's such a quick and easy recipe and the kids love it. I made double the quantity and put half of the meatballs in the freezer in their raw state. The sauce does need tweeking a little to make it less bland but a little red wine, extra garlic or chilli and some seasoning would work.
29th Jul, 2009
Made these tonight with the ingredients listed. Made the meatballs ahead and left in fridge. They held together fine while cooking them in olive oil over a medium heat. One the whole they tasted fine. Unfortunatley, I misread the ingredients when I got to the sugar and added 4 tablespoons instead of teaspoons. I did think this was a lot of sugar to put in but for some reason never thought about checking the amount. Needless to say the sauce was a bit sweet and sickly. However, would make it again just to see if I could get it right next time. Everyone in the family ate it but they may need to see their dentist in the near future.


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