Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 6

Prep time: 20 mins

Cooking time: 30 mins


  • 800g turkey breast mince
  • 2 tsp crushed garlic
  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 1/4 cup chopped coriander leaves
  • 1 tsp pink rock salt
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder, optional
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 tsp crushed garlic
  • 1 tsp grated ginger
  • 1 tsp pink rock salt
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground Tumeric
  • 1x 800g can diced tomatoes
  • 1 bunch Pak choy (or similar)
  • Fresh coriander to garnish


  • Squeeze the moisture out of the grated vegetables in a tea towel.
  • In a large bowl add all the meatball ingredients and mix well with your hands.
  • Roll into walnut/golf ball size balls and set aside.
  • Preheat oven to 180ºC.
  • Heat oil in a frying pan to medium and sauté onions and garlic. 
  • Add spices and salt and cook for 2 minutes, then tomatoes and cook 3 minutes.
  • In a large baking dish, place 3/4 of sauce over the base, add meatballs in a single layer on top, and then add remaining sauce over the meatballs.
  • Bake for 30 minutes, increasing the heat for the last 10 minutes to 200ºC.
  • Serve with cauliflower rice or boiled potatoes, garnish with coriander.



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