Turkey and olive meatballs


  • 500g turkey mince (2% fat)

  • 125g meaty mushrooms, finely chopped

  • 1 egg, beaten

  • 2 tsp dried oregano or 1 tsp of fresh oregano 

  • Big handful of rinsed, pitted black olives, finely chopped.

  • 1/2 tsp dried chilli flakes

  • 1/2 tsp sweet, smoked paprika

  • 2 slices of wholemeal bread, blitzed into fine crumbs


  • Heat the oven to 180 fan.

  • In a bowl, mix all the ingredients together, adding the egg last. 

  • Using one hand, squidge it all until it's well combined.

  • Roll into 36 little balls. They'll be about 1.5 inches across.

  • Place on a baking tray and cook on the middle shelf of the oven for about 15-20 minutes. 

  • Don't overcook them or they'll be dry, but do let them go a little golden. 

  • Use them in a sub roll with a little tomato sauce over the top, or with pasta, or keep them in a lunch box in the fridge as a snack. 

Serves 6

(makes 36 balls)



  • Turkey is a very lean meat, with just 2% fat.

  • Olives will add a little salt to the recipe, so make sure they are rinsed if they are briney. 

  • Mushrooms replace some of the meat to keep the sat fat low and also help to keep the balls from becoming too dry. 

  • Nutritional summary: 

Calories 218

Total Fat 3.3g (4%)

Saturated Fat 0.4g (2%)

Cholesterol 27mg (9%)

Sodium 185mg (8%)

Total Carbohydrate 14.4g (5%)

Dietary Fibre 2.6g (9%)

Total Sugars 1g 

Protein 32.9g