These tender meatballs made with organic turkey or chicken are a lighter twist on a classic favourite. They’re baked or pan-fried until golden and can be tossed with your favourite sauce, packed into lunch boxes, or frozen for busy nights. Batch cooking meatballs is a smart way to have protein ready for a variety of meals.
Method
Preheat the oven to 200°C/400°F or heat a skillet over medium heat with olive oil for pan-frying.
In a large bowl, gently combine ground meat, egg, breadcrumbs, Parmesan (if using), garlic, onion, parsley, oregano, salt and pepper.
Shape the mixture into 2.5 cm meatballs using damp hands.
For baking: arrange meatballs on a parchment-lined baking sheet, brush with a little olive oil and bake for 15–20 minutes until cooked through.
For pan frying: cook meatballs in batches in the hot skillet, turning, until browned on all sides and cooked through.
Serve with pasta sauce, in wraps or freeze for future meals.
LftOvrs app tip
Save this recipe in the LftOvrs app to track leftover servings, set reminders and attach a photo for easy meal planning.
Why choose organic for this recipe?
Organic farming supports healthier soils, ecosystems and communities by avoiding synthetic nitrogen fertilisers and reducing pollution in waterways. Because organic systems rely on natural compost, manures and crop rotations, they help build soil organic carbon, use less energy and produce fewer greenhouse gas emissions — making every batch of meatballs a more climate-friendly choice.
Choosing organic poultry makes the biggest difference in this recipe. Organic standards prohibit GM feed and routine antibiotics, ensure higher-welfare conditions and require more space for birds to live and move naturally. This leads to cleaner, better-quality meat and a more transparent supply chain.
If you’re adding fresh herbs, onions, garlic or vegetables to your meatballs, organic versions also help reduce exposure to pesticide residues and heavy metals. Research shows that organic crops tend to have higher antioxidant levels, significantly lower cadmium concentrations and far fewer pesticide residues than conventionally grown produce.
Together, organic poultry and organic veg create a cleaner, more sustainable foundation for flavourful, wholesome meatballs.