Baked coriander and cumin turkey meatballs

Jalapeño, coriander and cumin give these oven-baked turkey meatballs a fresh kick.

12 serves (two meatballs) · 25 minutes

Ingredients

• 565 g extra-lean turkey mince
• 1 jalapeño, finely chopped
• 2 garlic cloves, crushed
• A small handful of coriander, chopped
• 3 spring onions, chopped
• 30 g seasoned breadcrumbs
• 1 large egg
• 1 tsp ground cumin
• Pinch of dried oregano
• Salt and pepper
• Oil spray

Method

1. Heat the oven to 200°C conventional or 180°C fan-forced. Grease a baking tray.
2. Combine the mince, chilli, garlic, herbs, breadcrumbs, egg and seasonings. Roll into 24 small balls and space them across the tray.
3. Bake for about 15 minutes, until the centres reach 75°C. Allow two meatballs per serve. Spoon over warm tomato salsa if you like.

Nutrition is approximate per serve (two meatballs). Actual values vary with brands and serving size. Optional sides and toppings are excluded.