Easy Turkey Meatballs

Ingredients

• 500g turkey mince
• 30g (1/2 cup) panko breadcrumbs
• 1 small brown onion, grated
• 2 tbsp finely chopped fresh continental parsley leaves
• 2 tsp fresh thyme leaves
• 20g (1/4 cup) freshly grated parmesan
• 1 egg, lightly whisked
• Fresh continental parsley leaves, extra, to garnish
• Greek-style yoghurt, to serve

Directions

1. To grill meatballs, preheat an oven grill to medium-high. Line a baking tray with sides with foil. Spray with oil.
2. Place turkey, breadcrumbs, onion, parsley, thyme, parmesan and egg in a bowl. Season. Using your hand, mix until just combined. Roll tablespoonfuls of the mixture into balls and arrange on the prepared tray. Spray with oil.
3. Grill meatballs for 4-5 minutes or until golden. Turn meatballs and grill for a further 2-3 minutes or until cooked through. Place on a serving plate. Sprinkle with extra parsley and serve with yoghurt.

Notes:

• To bake :Preheat oven to 200°C/180°C fan forced. Line a baking tray with sides with baking paper. Place meatballs on the prepared tray and bake for 15 minutes or until browned and cooked through. Serve.

• To pan-fry: Heat 1 tbsp oil in a large frying pan over medium-high heat. In batches, cook meatballs for 5-6 minutes, turning, until browned all over and cooked through, adding more oil between batches if the pan looks dry. Serve.

• To air fry: Arrange meatballs, in batches, in a single layer in an air fryer basket and spray with oil. Cook at 180°C for 10 minutes or until golden and cooked through. Serve.

• Avoid overworking the meat: Don’t overwork the meat when mixing your turkey and aromatics – use a light hand. Over-mixing leads to tough, rubbery meatballs. Mix just until the ingredients are combined.