High Protein Turkey Meatballs

Name: High Protein Turkey Meatballs
Total time: 1800 s
Yield: 20 meatballs
Cuisine: British
Ingredients: 500 g Turkey mince; 200 g Cottage cheese; 1 Egg; 1 tbsp Psyllium husk; 1 tbsp Tomato paste; 1 tbsp Garlic granules; 1 tbsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 1 tbsp Wholegrain mustard

Maya’s Wine Bar & Kitchen @latte_and_wine

These meatballs are so delicate and juicy, you’d never guess they are maximised for highest protein - 1/4th of this recipe gives you 33g protein per serving or 6.6g protein per meatball.

They also are naturally gf, low carb and nut free, to maximise protein and flavor!

Enjoy on their own, with a simple sauce, or form into sausages and patties!

These meatballs are so delicate and juicy, you’d never guess they are maximised for highest protein - 1/4th of this recipe gives you 33g protein per serving or 6.6g protein per meatball.

They also are naturally gf, low carb and nut free, to maximise protein and flavor!

Enjoy on their own, with a simple sauce, or form into sausages and patties!

Maya’s Wine Bar & Kitchen @latte_and_wine

These meatballs are so delicate and juicy, you’d never guess they are maximised for highest protein - 1/4th of this recipe gives you 33g protein per serving or 6.6g protein per meatball.

They also are naturally gf, low carb and nut free, to maximise protein and flavor!

Enjoy on their own, with a simple sauce, or form into sausages and patties!

These meatballs are so delicate and juicy, you’d never guess they are maximised for highest protein - 1/4th of this recipe gives you 33g protein per serving or 6.6g protein per meatball.

They also are naturally gf, low carb and nut free, to maximise protein and flavor!

Enjoy on their own, with a simple sauce, or form into sausages and patties!

Saved

Ingredients

30 mins

20 meatballs

500 gTurkey mince
200 gCottage cheese
1Egg
1 tbspPsyllium husk
1 tbspTomato paste
1 tbspGarlic granules
1 tbspPaprika
1 tspSalt
1 tspBlack pepper
1 tbspWholegrain mustard

Saved

Steps

30 mins

1

Combine all ingredients in a large bowl and mix thoroughly.
2

Let the mixture rest for 10 minutes.
3

Shape into meatballs. I got 20.
4

Place meatballs on a baking tray lined with parchment paper.
5

Bake at 200°C for 20 minutes or until cooked through.

Tips

Letting the mixture rest before shaping helps the flavors meld together and lets psyllium husk bind the meat mixture.

These tasted fantastic with 2% turkey mince and 2% cottage cheese when that’s what I had. Higher fat mince and cottage cheese could only improve this already really good recipe.