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Turkey Meatballs

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 2

Lightly spiced mini meatballs served on a rice base of Aubergines, smoked paprika and spinach.




  • 1 pack Tilda Roasted Vegetable Steamed Basmati Rice or Tilda Wholegrain Garden Vegetable & Quinoa Steamed Basmati Rice
  • 250g turkey mince
  • 1 tbsp. breadcrumbs
  • Pinch black pepper
  • Pinch salt
  • Large Pinch dried mixed herbs
  • 1tsp chilli paste
  • 1 tbsp. olive oil
  • 1 medium aubergine, cut into chunks
  • 1 tsp smoked paprika
  • 100ml readymade vegetable stock
  • Handful spinach leaves



  1. Bend the turkey mince, breadcrumbs, black pepper, salt, herbs and chilli paste together in a bowl. Form into 12 mini meatballs. Refrigerate if time.

  2. Heat the oil in a pan and gently fry the meatballs, turning to brown all over and cook through.

  3. Add the aubergine and smoked paprika and fry for a few minutes to soften.

  4. Heat the Tilda Roasted Vegetable Steamed Basmati Rice in the microwave and add to the pan with the stock.

  5. Season to taste and stir through the spinach.