Turkey Meatball Tacos



Turkey works wonderfully well in these meatballs, which lend themselves perfectly to sharing: lay all the parts out and encourage people to make up their own tacos (a particular hit with little ones). I’ve served these with spicy harissa, but they also work well with hummus, tahini, some pomegranate seeds and peppery rocket.

Onions provide prebiotics to feed our ‘good’ bacteria. Think of prebiotics like fertiliser; they help to promote and support the growth of beneficial bacteria in our gut. And, of course, they’re delicious.


serves 4


450 turkey mince
1 small white onion, finely diced
2 handful of parsley or coriander, chopped – save a few sprigs for garnish
½ tsp salt flakes
¼ tsp white pepper
1 egg
pinch of chilli flakes – optional
1 red onion, thinly sliced
small tub of yoghurt (I like plain coconut or goats yoghurt with these)
harissa paste to serve
extra virgin olive oil to drizzle
coriander leaves to serve
1 packet of corn tortillas (I order mine from Cool Chilli Company)


Mix the turkey mince, onion, parsley, salt, pepper, chilli flakes and egg together well in a bowl. Prepare a tray lined with baking paper and with wet hands form the mixture into balls around 40g each, a little smaller than a golf ball. You should make 12-15. Leave to chill for at least 30 minutes in the fridge so they firm up.

Heat the oven to 200fan/220/ Gas 7

Brown these first in a little oil in a frying pan, rolling to colour evenly for just couple of minutes then put in the oven for 15-20 minutes, until cooked through. Break one open to check.

Warm the tacos for a few minutes, either under the grill or in a dry frying pan and serve with turkey balls, harissa, yoghurt, coriander and a drizzle of oil.

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