Turkey Meatball Parmigiana Bake

Why this is peri-perfect… This peri-friendly take on the classic chicken parmi is high in protein, nutrient-rich, and satisfying without the excess carbs and fats of a traditional version. Lean turkey mince forms protein-packed meatballs, helping to maintain muscle and support metabolism in midlife, while zucchini and carrot add fibre and micronutrients for gut and hormone health. A lush sprinkle of mozzarella and parmesan gives creamy satisfaction and extra protein to keep you full. This dish delivers all the comfort of a classic parmi while nourishing your body and supporting balanced energy.

Ingredients

For the Meatballs:

500g lean turkey mince
1 small zucchini, grated and squeezed
1 small carrot, grated
1 egg
2 tbsp fresh parsley or basil, finely chopped
2 garlic cloves, minced
½ tsp dried oregano
Salt & pepper

For the Tomato Veggie Sauce:

1 tsp olive oil
1 small onion, finely chopped
1 celery stick, finely chopped
1 red capsicum, finely chopped
1 x 400g tin crushed tomatoes
1 tbsp tomato paste
1 tsp smoked paprika
Salt, pepper, chilli flakes to taste

Cheesy Topping:

60g light mozzarella, shredded
20g grated parmesan

Instructions

1. Preheat oven to 180°C (350°F).

2. Make the meatballs:
In a large bowl, mix turkey mince, grated zucchini and carrot (squeezed dry), egg, herbs, garlic, oregano, salt and pepper.
Form into 16 small meatballs and place on baking dish sprayed lightly with olive oil. Bake for 10 minutes until just set (they’ll finish in the sauce).

3. Make the sauce:
Heat olive oil in an ovenproof skillet. Sauté onion, celery and capsicum 5-7 mins until soft.
Stir in garlic, paprika, tomato paste, and crushed tomatoes. Season well. Simmer 5-10 mins to reduce slightly.

4. Assemble & bake:
Nestle meatballs into the sauce. Top with shredded mozzarella and sprinkle over parmesan (if using).
Bake for 25 minutes until golden, bubbly, and meatballs are cooked through.

Per Serve: 400 calories | 30g protein | 9g fat | 18g carbs