Air fryer turkey meatballs with courgette
Leaner than pan-fried patties, but just as juicy. Great warm, and just as good cold for lunch the next day.
⏱ 22 min · serves 3 · European · Not spicy at all
280kcal
30 gprotein
7 gcarbs
15 gfat
2 gfibre
Per serving, out of 3. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Eggs · may contain traces of gluten (check the labels)
Ingredients (serves 3)
- Turkey mince375 g
- Courgette300 g
- Egg (1 vnt.)55 g
- Chickpea flour (gram flour)20 g
- Rapeseed / sunflower oil8 g
Also: Parsley, salt, pepper, garlic powder
Method
- Get ready: heat the air fryer to 190 °C (about 3 min). Finely grate the courgette and squeeze out the water by hand.
- In a bowl, mix the mince, drained courgette, egg, chickpea flour, parsley, salt, pepper and garlic powder.
- With wet hands, shape into 10–12 meatballs (about 3 cm across).
- Put the meatballs in the basket in a single layer, brush with oil and cook in the air fryer at 190 °C for 10 min.
- Turn the meatballs over and cook for another 190 °C for 6 min, until the surface browns.
- Cut into the thickest meatball – the inside should show no pink. If needed, cook for another 190 °C for 2 min, then serve.
Tips
- Shape the meatballs with wet hands – the mince won't stick.
- Keep the cooked meatballs in the fridge in a closed box for up to 3 days.
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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.