Sweet corn and turkey meatballs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.7
  • Total Fat: 15.1 g
  • Cholesterol: 142.7 mg
  • Sodium: 231.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 24.1 g

View full nutritional breakdown of Sweet corn and turkey meatballs calories by ingredient
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Number of Servings: 4


    1 c sweet corn (fresh or frozen)
    3-4 small slices stale bread (about 1 cup, remove crusts)
    400g (1 pound) ground turkey
    4 green onions, finely chopped
    1 clove garlic, minced
    1 egg, beaten
    1/2 cup fresh parsley, chopped
    salt and pepper to taste
    2 tsp ground cumin
    1 tbsp canola oil


Makes about 16 meatballs, serves 4.
Preheat the oven to 400, have a shallow baking dish handy.
Heat a dry, non-stick frying pan, toss in corn and stir until blackened. Remove corn from heat and set aside.
Place the stale bread in a mixing bowl and cover with water for a couple of minutes.
Drain the water and squeeze the excess out of the bread. If necessary, tear into small pieces.
Using your hands, combine the bread with the rest of the ingredients, (corn, onions, egg, turkey and spices) except the cooking oil.
Shape the turkey mixture into golf-ball size patties.
In a large non-stick frying pan heat the oil over medium high heat. When the oil is hot, arrange as many of the patties in the frying pan as will fit, allowing to brown on each side (about 3-4 minutes per side). Transfer the browned patties to the baking dish. When all of the patties have been browned, place in the pre-heated oven for about 7 minutes to finish cooking.
Serve with a large green salad and veggies. Tastes great with a dipping sauce such as tzaziki.

Number of Servings: 4

Recipe submitted by SparkPeople user WONDERJANE.

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