Oven-Baked Turkey Harissa Meatballs with Courgette

Meatballs for the nights I want dinner to behave

This is my tidy little solution to the messy problem of feeding myself when I’m tired. Turkey mince is quick, courgette keeps everything juicy and the oven does the cooking while I pretend I’m on top of life.

I keep these in the same rotation as my weeknight healthy ideas for exhausted cooks, because they tick all the boxes, protein-forward, veg tucked in, and leftovers that still taste decent the next day.

Harissa does the flavour graft

Harissa gives warmth and depth without needing a spice rack pep talk. I use the jarred stuff because I’m cooking on a deadline, not auditioning for anything. The heat level varies wildly though, so I taste it before I go all in.

If you like dinners where one big flavour carries the whole plate, you’ll probably get on with my spiced chickpea shakshuka for busy evenings too.

Courgette is the quiet genius ingredient

Grated courgette disappears into the mix, but it does important work. It adds moisture, stretches the mince and makes the meatballs feel lighter without turning them into sad diet lumps. The trick is squeezing out the water properly, otherwise you end up with meatballs that steam instead of brown.

When I want a similarly low-effort dinner with a different texture, I switch to miso-glazed salmon with roasted greens on one tray and let the oven take over again.

Built for leftovers, lunches and repeat cooking

I bake a full batch even if I’m only feeding two, because future me deserves a break. These reheat well, freeze neatly and turn into quick wraps, salads or rice bowls without any fuss.

If you’re doing a bit of batch cooking anyway, pair the plan with quinoa chilli that freezes like a dream and you’ve basically built yourself a safety net.

Ingredients (serves 4)

• 500 g turkey mince (5 percent fat works well)
• 300 g courgette (about 2 medium), coarsely grated
• 1 small onion, very finely chopped (about 100 g)
• 3 cloves garlic, finely grated or crushed
• 2 tbsp harissa paste (mild or hot, your call)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp fine salt
• Black pepper
• 1 large egg
• 60 g breadcrumbs (or 60 g porridge oats, pulsed briefly)
• 20 g fresh parsley, chopped

For serving (optional but excellent)

• 200 g Greek yoghurt (0 to 5 percent)
• 1 lemon, zest and wedges
• 1 tbsp olive oil
• 1 cucumber, sliced
• 250 g cherry tomatoes, halved

Ingredient notes

Turkey can dry out if you treat it like beef, so the courgette and egg are doing important support work here. If your mince is very lean, add 1 tbsp olive oil into the mix, it helps the texture stay tender.

Harissa pastes vary in salt and heat. Start with 1½ tbsp if yours is fiery, then stir a bit more into the yoghurt for serving so you can control the kick at the table.

Equipment

You’ll need a large baking tray and baking paper or foil, mainly so cleanup stays reasonable. A roomy tray also helps the meatballs brown properly, crowding makes them sweat and you miss out on those tasty caramelised edges.

A box grater and a clean tea towel are non-negotiable if you want the best texture. Grate the courgette, then squeeze it like you mean it, the drier it is, the better your meatballs hold together.

Instructions

Step 1: Heat the oven and prep the tray

Heat the oven to 220°C (200°C fan). Line a large tray with baking paper or foil.

Step 2: Grate and squeeze the courgette

Grate the courgette, tip it into a clean tea towel, then twist and squeeze over the sink until you’ve removed as much liquid as possible. You should end up with a fairly dry clump.

Step 3: Mix the meatball mixture

In a large bowl, combine turkey mince, squeezed courgette, onion, garlic, harissa, cumin, smoked paprika, salt, black pepper, egg, breadcrumbs and parsley.

Mix with your hands until evenly combined, but stop once it comes together. Over-mixing makes meatballs dense.

Step 4: Shape and arrange

Divide into 16 meatballs, about the size of a golf ball. Roll lightly, then place on the tray with space between each one.

Step 5: Bake until browned and cooked through

Bake for 14 to 16 minutes until lightly browned and cooked through. If you want a deeper colour, switch to the grill for 1 to 2 minutes at the end, keeping a close eye.

Step 6: Make a quick yoghurt topping

Stir yoghurt with lemon zest, a pinch of salt and a small spoon of harissa if you like. Serve with lemon wedges on the side.

Technique Notes

Squeezing the courgette is the make-or-break step. If you skip it, the mixture turns loose and the meatballs can bake up pale and soft. I squeeze until my forearms complain, then I squeeze once more for luck.

Baking at a higher heat gives you browning without drying them out. If your oven runs hot, drop the temperature slightly and cook 2 minutes longer. The goal is meatballs that are set and juicy, not firm all the way through.

Serving Suggestions

I like these in bowls with a big chopped salad, yoghurt on top and lemon squeezed over at the last second. The acidity makes the harissa taste brighter and stops the turkey feeling heavy.

They also work brilliantly in wraps. Warm pitta or flatbreads, cucumber, tomatoes, yoghurt, then a couple of meatballs squashed slightly so they behave. It’s practical food that still tastes like a proper dinner.

Wine and Beer Pairings

For wine, I reach for a Grenache-based red that’s juicy rather than tannic, it matches harissa warmth without turning bitter and it’s friendly with yoghurt on the plate. A dry Riesling also works, especially if your harissa is on the hotter side, the acidity and touch of fruit keep the heat in check and lift the turkey.

For beer, a session IPA is a good match, light bitterness and citrusy hops cut through the richness and play nicely with spice. If you prefer something smoother, a Vienna lager or amber lager brings gentle toastiness that suits baked meatballs, with enough crispness to refresh between bites.

FAQs

Tips for Success: turkey harissa meatballs

Squeeze the courgette until it feels almost dry and fluffy, then fluff it up before adding to the bowl. That stops wet pockets forming in the mix and helps the meatballs brown instead of steaming.

Shape with damp hands and avoid compressing too hard. A light roll gives a tender texture, while a tight pack can make them bouncy in the wrong way. I also space them out on the tray so heat circulates and you get colour all round.

Variations

Swap turkey for chicken mince if that’s what you’ve got, the method stays the same. If you want a richer meatball, use beef mince and reduce the harissa slightly, beef can take spice, but it can also overpower it if you go heavy.

For a different vibe, add 60 g crumbled feta into the mixture and reduce the salt a touch. The feta adds pockets of savoury creaminess that are lovely with harissa, especially if you’re serving with salad and yoghurt.

Storage and Reheating: turkey harissa meatballs

Cool, then store turkey harissa meatballs in an airtight container in the fridge for up to 3 days. Keep the yoghurt topping separate so it stays fresh.

Reheat in a 180°C oven for 8 to 10 minutes, or microwave at medium power in short bursts until piping hot. They also freeze well for up to 3 months, defrost overnight in the fridge before reheating.

Nutrition Information

Turkey brings plenty of protein for satiety, while courgette adds volume and fibre for very few calories. Using yoghurt as a sauce gives creaminess with less saturated fat than many creamy dressings.

For a gluten-free option, use gluten-free breadcrumbs or pulsed oats labelled gluten-free. For a dairy-free plate, swap Greek yoghurt for a thick coconut yoghurt with lemon and a pinch of salt, or use a tahini and lemon drizzle thinned with water. If you’re watching sodium, choose a lower-salt harissa if available and rely on lemon zest and juice for lift.

Oven-Baked Turkey Harissa Meatballs with Courgette

Kitchen Team @ Spooning and Forking

These oven-baked turkey meatballs use grated courgette to keep them tender, with harissa for warmth and a lemony yoghurt topping. Everything bakes on one tray, so the effort stays low. Serve in bowls, wraps or salads, then chill or freeze portions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Middle Eastern

Servings 4 Servings

Calories 399 kcal

Ingredients

  

1x2x3x

• 500 g turkey mince 5 percent fat works well
• 300 g courgette about 2 medium, coarsely grated
• 1 onion small, very finely chopped (about 100 g)
• 3 cloves garlic finely grated or crushed
• 2 tbsp harissa paste mild or hot, your call
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp fine sea salt
• Black pepper
• 1 egg large
• 60 g breadcrumbs or 60 g porridge oats, pulsed briefly
• 20 g fresh parsley chopped

For serving (optional but excellent)

• 200 g Greek yoghurt 0 to 5 percent
• 1 lemon zest and wedges
• 1 tbsp olive oil
• 1 cucumber sliced
• 250 g cherry tomatoes halved

Instructions

 

Heat the oven and prep the tray

• Heat the oven to 220°C (200°C fan). Line a large tray with baking paper or foil.

Grate and squeeze the courgette

• Grate the courgette, tip it into a clean tea towel, then twist and squeeze over the sink until you’ve removed as much liquid as possible. You should end up with a fairly dry clump.

Mix the meatball mixture

• In a large bowl, combine turkey mince, squeezed courgette, onion, garlic, harissa, cumin, smoked paprika, salt, black pepper, egg, breadcrumbs and parsley.
• Mix with your hands until evenly combined, but stop once it comes together. Over-mixing makes meatballs dense.

Shape and arrange

• Divide into 16 meatballs, about the size of a golf ball. Roll lightly, then place on the tray with space between each one.

Bake until browned and cooked through

• Bake for 14 to 16 minutes until lightly browned and cooked through. If you want a deeper colour, switch to the grill for 1 to 2 minutes at the end, keeping a close eye.

Make a quick yoghurt topping

• Stir yoghurt with lemon zest, a pinch of salt and a small spoon of harissa if you like. Serve with lemon wedges on the side.

Notes

Turkey can dry out if you treat it like beef, so the courgette and egg are doing important support work here. If your mince is very lean, add 1 tbsp olive oil into the mix, it helps the texture stay tender.

Harissa pastes vary in salt and heat. Start with 1½ tbsp if yours is fiery, then stir a bit more into the yoghurt for serving so you can control the kick at the table.

Nutrition

Calories: 399kcalCarbohydrates: 27gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 136mgSodium: 644mgPotassium: 907mgFiber: 4gSugar: 10gVitamin A: 1421IUCalcium: 180mgIron: 4mg

Keyword courgette mince, harissa spice, oven baked, Turkey meatballs, yoghurt topping

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