High-protein turkey meatballs with aubergine

High-protein turkey meatballs with aubergine: a hearty pan dish with turkey mince, aubergine, millet and onion – balanced and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 763 kcal per serving
• Protein: 50 g
• Fat: 35 g
• Carbs: 65 g

Ingredients

• 400 g turkey mince
• 1 aubergine
• 150 g millet
• 1 onion
• 2 tbsp olive oil
• 1 tsp paprika
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Rinse the millet with hot water and cook it in lightly salted water until soft. Then leave it to swell briefly.
2. Cut the aubergine into small cubes and finely chop the onion. Mix the turkey mince with the paprika and salt and shape into small balls.
3. Heat olive oil in a frying pan and fry the turkey meatballs on all sides until browned outside and cooked through inside. Then take them out of the pan.
4. Add more olive oil to the pan and fry the onion and aubergine until both are soft and lightly golden brown. Stir now and then.
5. Return the turkey meatballs to the pan and mix them with the veg. Let everything heat through together briefly.
6. Serve the turkey meatballs with aubergine alongside the millet. Finish with a little olive oil if you like.

Good to know

A meal like this is properly satisfying. Savoury, uncomplicated and just right for a relaxed evening.

Swaps

Turkey mince → chicken mince (similar protein content); millet → quinoa (also provides protein and fibre); aubergine → courgette (a little milder); olive oil → ghee (stable at high heat and aromatic)

Allergens

The dish is naturally gluten-free as long as the millet is uncontaminated; none of the main allergens are typical here. Well suited to children when mildly seasoned, and important during pregnancy: cook the turkey mince all the way through.

Dairy-free recipes