These turkey and vegetable meatballs are proof that healthy comfort food never has to be boring. Loaded with finely chopped broccoli and sweet grated carrot, they stay juicy inside while the air fryer gives them a lightly golden, crisp crust. If you are a meatball fan, you will also love our Healthy Meatballs in Tomato Sour-Cream Sauce and Meatballs in Creamy Mushroom Sauce — but these veggie-packed bites might just become your new weeknight favorite.
Ingredients
- 200 g (7 oz) ground turkey
- 60 g (2 oz) broccoli, very finely chopped
- 25 g (1 small) carrot, grated
- 10 g (2 tbsp) breadcrumbs
- 10 g (2 tbsp) Parmesan, grated
- Salt and black pepper to taste
- Oil spray for the basket
Instructions
- Preheat the air fryer to 200°C (390°F) for 5 minutes. Finely chop the broccoli and grate the carrot.
- Mix the ground turkey with the vegetables, breadcrumbs and Parmesan. Season with salt and pepper.
- Form small meatballs and arrange them in the air fryer basket.
- Cook for 5 minutes per side until cooked through and lightly golden. (In a regular oven, double the time and skip flipping.) The broccoli should stay slightly crisp so it keeps more of its nutrients.
Tips
- Chop the broccoli very finely — almost to a mince — so the meatballs hold together and cook evenly.
- Do not skip preheating the air fryer; a hot basket is the secret to a crisp, golden exterior. The USDA recommends cooking ground turkey to a safe internal temperature of 74°C (165°F).
- Make a double batch and freeze the extras — they reheat beautifully in the air fryer at 180°C (350°F) for 4–5 minutes.
Nutrition — per 100 g: 100 kcal, protein 4 g, fat 8 g, carbs 1 g.