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Turkey Mozzarella Meatballs


Preparation Time
10 minutes

Cooking Time
30 - 35 minutes

Makes 10 - 12 meatballs

Allergy Information
Gluten Free, Wheat Free


  • 375g turkey mince
  • 1 medium white onion, finely diced
  • 50g gluten free breadcrumbs
  • 1 tsp. dried basil
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1 egg
  • 40g mozzarella, cut into squares
  • 1 tsp. Lucy Bee Coconut Oil
  • 2 garlic cloves, finely chopped
  • ½ red chilli, finely diced
  • 1 tbsp. tomato puree
  • 1 x 400g tin of chopped tomatoes
  • A handful of fresh basil, chopped


  1. Add the turkey mince, white onion, breadcrumbs, dried basil, Lucy Bee Himalayan Salt, ground Lucy Bee Whole Black Peppercorns and egg to a large mixing bowl and fully combine using your hands.
  2. Take a large tablespoon of the mixture and create a flat burger shape in your hand, add a mozzarella square to the centre of the mixture and fold the mixture around the cheese to close it. Repeat the process until all the mince has been used.
  3. In a frying pan, add Lucy Bee Coconut Oil to a medium heat, along with the meatballs and fry for 5 minutes, just enough to seal the edges of the meatballs. Remove from the pan and set aside.
  4. Using the same pan, add the garlic, chilli and tomato puree and fry for 2 minutes, then add the chopped tomatoes. Stir together and cook for around 2 minutes, before adding the meatballs. Turn the heat to low and allow the sauce to simmer around the meatballs. Cook for 5 minutes before adding the freshly chopped basil. Turn the meatballs and cook for a further 5 minutes or until cooked through.
  5. Serve with your choice of pasta, some fresh basil and ground Lucy Bee Whole Black Peppercorns.

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