A high-protein breakfast that takes about 25 minutes start to finish. Pork and turkey are mixed with spinach, fresh basil, and chopped dried apricots, then baked — no binding agents needed. They keep well in the fridge for several days and freeze well too, so they're a practical option to make in batches ahead of the week.
Meatballs
Preheat the oven
Heat to 200°C / 180°C fan. Line a large baking sheet with parchment paper.
Mix the ingredients
Combine all ingredients in a large bowl and mix well with a spoon or your hands until evenly combined.
Shape the meatballs
Portion the mixture into 22–24 meatballs using a heaped tablespoon or small scoop. Place on the prepared baking sheet with a little space between each.
Bake
Bake for 15–18 minutes until cooked through to an internal temperature of 75°C.
Serve or store
Serve straight away, or leave to cool before storing.
Any combination of ground meats works well here — lamb, beef, or chicken all suit the flavour. The spinach and apricots can also be swapped for other finely chopped greens and dried fruit. Leftovers keep in the fridge for up to 4 days, or can be frozen for up to 3 months. Thaw overnight in the fridge and reheat in a pan or microwave.
