Turkey and Roasted Corn Meatballs

Turkey and Roasted Corn Meatballs

0:15 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Medium

These moorish meatballs disappear as soon as they're put in front of the family.


  • 1 Red capsicum, diced
  • 1 Onion, diced
  • 2 cloves Garlic
  • 3-4 slices Bread
  • 1/2 tsp Chilli powder
  • 6 Fresh sage leaves
  • 750g Turkey mince
  • 2 Eggs
  • 2 ears Corn

Step 1

Heat oven to 200C.

Step 2

Whiz capsicum, onion, garlic, bread, chilli and sage in a food processor.

Step 3

Add mince and eggs to other ingredients and whiz to combine.

Step 4

Stand each corn ear vertically and use a sharp knife to "shave" off the kernels. Toast in sautepan with a small amount of olive olive oil for 2-3 minutes. Let cool slightly.

Step 5

Combine corn with mince mixture. Roll into golf ball-sized meatballs. Add 1/2 cup oil to sautepan over medium-high heat and brown the meatballs in batches.

Step 6

Place browned meatballs on an oven tray (ideally on a health mat). Cook in oven for 10 minutes or until cooked through.

Step 7

Serve 3-4 meatballs with your favourite capsicum dip (warmed) and greens.

Chef's Tips

Serve with your favourite roast capsicum dip.



We really enjoyed the meatballs, very quick and easy to prepare. I will definitely be making them again


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