These Spicy Turkey Meatballs with Sundried Tomato Chips are a must-try. They are a meal that’s packed with flavour, high in protein, and a little bit different from your usual dinner routine. Juicy, perfectly seasoned turkey meatballs are paired with crispy, savoury sundried tomato chips for a delicious combination of textures and bold Mediterranean-inspired flavours. Whether you’re cooking for the family, meal prepping for the week, or simply craving something satisfying and wholesome, this recipe is easy to make and guaranteed to impress. Below is a video and recipe for you.
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Ingredients for the burgers
- Mince beef x 500g
- Courgette x 1
- Ground flax seed or breadcrumbs x 4 – 8 tbsps
- Tamari or soy sauce x 2 tbsp
- Garlic granules x 1 tsp
- Onion granules x 1 tsp
- Mild or hot chili powder x 1 tsp
- Ground cumin x 1 tsp
- Cayenne pepper x 1/4 – 1/2 tsp
- Smoked paprika x 1 tsp
- Salt and pepper to taste
Method for the burgers
- Peel and grate the courgette.
- I like to use a fine grater for this task as it makes the burger very moist.
- Add the grated courgette to the bowl along with the mince beef.
- Next add the tamari or soy sauce, ground flax seed, garlic granules, onion granules, mild or hot chili powder, ground cumin, cayenne pepper, smoked paprika and salt and pepper.
- Dampen your hands under the tap.
- Using your hands, scrunch all the ingredients together.
- You may need to dampen your hands again during this process.
- Divide the mixture as evenly as possible into quarters.
- Grab a piece of the quarter and make a meatball shape with your hands.
- Put the meatball onto a plate and continue until all the meatballs are made.
- When all the meatballs are made store in the fridge for at least two hours or overnight.
- Preheat the oven to 200ºC and add the tray at the same time.
- Once the oven has preheated carefully remove the tray from the oven and put the meatballs in.
- The cold meatballs will hit the hot baking tray and hopefully become juicy and tender.
- Let them cook for 25 – 30 minutes and remove once browned on the outside.
Ingredients for the sundried tomato chips
- Potatoes x 800g (preferably Maris Pipers)
- Sundried tomato oil x 4 tbsp
Method for the sundried tomato chips
- Preheat the oven to 180°C or gas mark 4 and put the baking tray in.
- Peel the potatoes and cut into thick chip shapes.
- Fill the large saucepan with water, add in the chips and put it on a high heat.
- Bring the water to the boil.
- Cook for about 5 – 10 minutes.
- The potato should take a long time to fall from a fork after 5 minutes.
- Pour the saucepan’s contents through a colander.
- Now toss the potatoes in the colander until the edges are rough.
- Put the colander back onto the saucepan and set aside.
- Remove the baking tray from the oven.
- Put the chips into the tray and pour over the oil.
- Toss the chips in the oil until they are all coated.
- Now put the tray back into the oven for about 35 – 40 minutes or until the chips are golden brown.
- Once cooked remove from the oven and serve with salad and the meatballs.
- Finally enjoy.
We hope you enjoy making (and eating!) these Spicy Turkey Meatballs with Sundried Tomato Chips as much as we do. They’re proof that healthy meals don’t have to compromise on flavour and are perfect for busy weeknights or relaxed weekend dinners. If you give this recipe a try, I’d love to hear what you think in the comments below. Don’t forget to share your creations and tag me on social media so I can see your delicious results. Happy cooking!
Googies Kitchen Life 