Turkey Meatballs & Roast Potatoes

Ingredients

• Turkey mince180 g
• Potatoes280 g
• Tomato passata150 g
• Onions50 g
• Extra virgin olive oil7 g
• Spice mix3 g

Method

1. 1Roll the spiced turkey meatballsRoll the turkey with spice into 12 small meatballs.
2. 2Roast the potatoesRoast the potatoes for 30 minutes at 210°C.
3. 3Brown, then simmer in passataBrown the meatballs, then simmer in passata for 10 minutes.

Why this recipe works

Rolling the turkey with the spice mix seasons the meatballs all the way through, which matters because lean mince has no fat to carry flavour on its own. Browning them first and then simmering in passata keeps them moist while the sauce reduces around them, and the potatoes roast in the same window. High protein, low fat and one of the few dinners here that genuinely improves overnight.

Prep, storage & reheating

• Keep the meatballs small and roll them with damp hands so the mixture does not stick or compact into dense balls.
• Brown them in batches rather than all at once; a crowded pan drops the temperature and they end up grey instead of caught.

Cool the meatballs in their sauce promptly and refrigerate covered — they keep their texture better stored this way than dry. Reheat once, gently in a pan, until piping hot throughout. Roast potatoes are best reheated separately in a hot oven.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

Related recipes

• Lean Beef Bolognese63g protein · 40 min
• Garlic Chicken, Potatoes & Broccoli73g protein · 35 min
• Turkey & Pepper Wraps59g protein · 15 min