We enjoy these turkey herb meatballs as an addition to a pasta with tomato sauce, or on their own as the meat portion of a meal. The fresh herbs impart much more flavour than using dried. We don’t add any filler or binders, so don’t overcook them or they will dry out. I used a red onion in the photos as it is what I had. Regular yellow onions will work just as well.
450g ground turkey
2 sprigs each of fresh oregano, thyme and rosemary
1 diced onion, sautéed until soft
1/4 tsp salt
1/8 tsp pepper
1/2 tsp. garlic powder
Mix together the above and form into 1 inch meatballs. Add some olive oil to a pan and cook the meatballs until they are done.