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Turkey Meatball Tray Bake

This meal takes very little effort for loads of flavour. All you need to do is peel some veg, make gorgeous homemade turkey meatballs and while that's all cooking whip up a fantastic ranch dressing. Less than an hour start to finish!

Ingredients & RecipePrint


  • 2 red onions
  • 2 carrots
  • 2 parsnips
  • 3 beetroots
  • couple of cloves of garlic
  • few sprigs of fresh thyme
  • shot of oil
  • turkey mince (450g)
  • 1 small onion
  • 1 tsp of paprika
  • 1 tsp of dried sage
  • handful of stale breadcrumbs
  • 1 egg
  • 2 dollops of mayonnaise
  • 2 dollops of natural yoghurt
  • splash of milk
  • few sprigs of fresh dill
  • 1 tsp of Dijon mustard
  • 1 tsp of celery salt
  • squeeze of lemon juice


preheat an oven to 190°C.
peel the onions, carrots, parsnips and beetroot, then quarter the onions placing them into a roasting tray.
cut the carrot, parsnips and beetroot into roughly equal finger-sized batons (but without wastage) and add to the tray with the onions.
crush the cloves of garlic and toss into the veg with a shot of oil, the leaves from the thyme and a pinch of salt and pepper.
place in to the oven to roast for 20 minutes as a head start.
mix the turkey mince, sage, paprika, blitzed or finely diced onion, breadcrumbs and egg together with a generous pinch of salt and pepper.
roll and shape the mixture into lots of walnut-sized meatballs.
lay the meatballs on top of the half roasted veg and return the tray to the oven for another 20 minutes.
chop the dill as finely as possible and whisk together with the mayonnaise, yoghurt, milk, mustard, celery salt, lemon juice and a pinch of black pepper.
serve the tray bake straight to the table when you’re satisfied the veg and meatballs are cooked through… 40 minutes is usually plenty.
drizzle with the ranch dressing and a few extra sprigs of dill if you have them, then tuck in.

serves 4

Turkey Meatball Tray Bake

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