Turkey Meatballs

Simple, flavourful turkey meatballs served with a rich tomato sauce and steamed rice.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Garlic.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prep the ingredients: Weigh out the 500g turkey mince, 100g plain flour, 200g chopped tomatoes, and 200g drained red kidney beans. Finely dice 1 medium onion (about 120g) and mince 1 clove of garlic.
2. Make the meatball mixture: In a large bowl, mix the turkey mince, onion, garlic, chopped tomatoes, and kidney beans until combined. Gradually add the 100g plain flour and 100ml semi-skimmed milk while stirring with a wooden spoon until it forms a thick, sticky dough (like playdough).
3. Shape the meatballs: Preheat a medium-sized frying pan over medium heat with 1 tbsp vegetable oil. Divide the mixture into 16 equal balls (about 50g each). Roll them gently between your palms to smooth the surface—each should be firm but not tight.
4. Cook the meatballs: Add the meatballs to the pan in batches (don’t overcrowd) and cook for 8–10 minutes, turning occasionally, until golden all over and no pink remains inside. They should release slightly when pressed.
5. Season and taste: While the meatballs cook, stir 1 tsp dried oregano and ½ tsp smoked paprika into the pan juices. Return the meatballs to the pan, spooning the spices over them. Cook for another 2 minutes to coat.
6. Finish in the oven: Preheat the oven to 180°C (fan 160°C, gas mark 4). Transfer the meatballs and juices to a 20cm baking dish, spreading them evenly. Bake for 15 minutes until heated through and slightly crispy on top.
7. Serve: Transfer the meatballs and juices to a serving dish. Garnish with chopped fresh parsley (optional) and serve with mashed potatoes, couscous, or wholemeal pitta bread.

Tips

• {'tip': 'Budget swap: Replace kidney beans with **1 tin of chickpeas** (drained) to save £0.50. Or use **lean beef mince** if turkey is expensive—add 1 tbsp breadcrumbs to bind.'}
• {'tip': 'Batch-cook for the week: Cook a double batch (32 meatballs) and freeze half. Portion the rest into **4 meal-sized containers** (with juices) in the fridge. Freeze portions in airtight bags—label with the date. Defrost in the fridge overnight and reheat in the oven at **160°C (fan 140°C)** for **20 minutes**, stirring halfway.'}
• {'tip': 'Reheating safely: Never reheat meatballs more than **once**. For the oven method, place in a dish with a splash of water to prevent drying. Microwave reheating? Use **30-second bursts** on high, stirring in between, until steaming hot. Always check the centre with a food thermometer—it should reach **70°C (158°F)**.'}

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.4kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Chopped tomatoes · about 200g left
  Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
• Red kidney beans · about 200g left
  Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Chilli con carne, Slow Cooker Lentil Chilli, Beef and Bean Chili.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).