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Turkey meatball and aubergine bake recipe

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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)

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
2285kj
550kcal 28%
Fat
20g 29%
Saturates
8g 39%
Sugars
19g 22%
Salt
2.5g 42%

of the reference intake
Carbohydrate 48.9g Protein 39.7g Fibre 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.

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.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.