Mediterranean turkey and corn meatballs

December 06, 2014




These meatballs are destined to be a staple in my fridge.  I love finding healthy, easy,  protein packed recipes to try.  I found a similar recipe in the Ottolenghi cookbook by Yotam Ottolenghi and Sami Tamimi.  I am a huge fan!  I changed up the recipe to suit my taste, and omitted the dipping sauce they recommend.  I have been working a lot lately and love finding recipes that I can easily bring to work and heat up for a healthy lunch.  These little guys have tons of flavor packed inside.  Give them a try, I’m sure you will love them as much as I do.   Next time I might add a cucumber yogurt sauce on the side…Yummy!!!


Mediterranean Turkey and corn meatballs
  • 1 lb ground turkey thigh meat
  • ¾ cup fresh or frozen corn
  • ½ cup regular or gluten free panko bread crumbs
  • 1 large egg, beaten
  • 4 green onions, finely chopped
  • 1 handful baby spinach, finely chopped
  • 3 sprigs fresh oregano, finely chopped
  • 8 fresh mint leaves, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons finely chopped parsley ( I used curly because that's what was in my fridge)
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 3 garlic cloves, minced
  1. Preheat oven to 400 degrees
  2. Place all ingredients in a large mixing bowl and combine thoroughly.
  3. Grease a 9x13 inch pyrex with olive oil cooking spray
  4. Place equal sized small meatballs in dish (I used a cookie scoop). Try not to overcrowd them.
  5. Spray some more olive oil over the tops of the meatballs, this will help them brown.
  6. Bake for 25-30 minutes, until firm to the touch.


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