Photo of Turkey meatballs with vegetable ragout by WW

Turkey meatballs with vegetable ragout

Points® value
Total Time
30 min
15 min
15 min
Hearty meatballs with a veggie-and-lentil stew ticks all the comfort food boxes.


Turkey Breast Mince, raw

125 g


25 g, grated

Spring Onions

1 medium, trimmed and finely chopped

Ground Cumin

¼ teaspoon(s), level

Coriander, Dried

teaspoon(s), level

Cayenne Pepper

teaspoon(s), level

Egg, whole, raw

1 medium, raw, beaten

Mint, Fresh

1 teaspoon(s), chopped, plus extra to serve

Parsley, fresh

1 teaspoon(s), chopped, plus extra to serve

Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 teaspoon(s)


1 medium, thinly sliced

Red pepper

½ medium, deseeded and sliced


100 g, diced


1 clove(s), finely chopped

Oregano, Dried

½ teaspoon(s), level

Chilli flakes

1 pinch

Tinned Tomatoes

1 can(s), small

Puy lentils, ready to eat

½ pouch(es)


  1. In a medium bowl, mix together the mince, courgette, spring onion, spices, herbs and enough of the beaten egg to bind the mixture (you’ll need about 1 tablespoon). Season and shape into 3 meatballs, then mist all over with cooking spray.
  2. Heat a small nonstick frying pan and cook the meatballs over a medium heat for 12-15 minutes, turning, until cooked through and golden.
  3. Meanwhile, to make the ragout, heat the oil in a medium nonstick frying pan over a medium heat. Add the shallot, pepper and courgette and cook, stirring every now and then, for 5 minutes. Add the garlic, oregano and chilli flakes and continue to cook for 1 minute. Stir in the chopped tomatoes and lentils and bring to a simmer. Cook for 5-6 minutes, until thickened. Season to taste.
  4. Serve the vegetable ragout with the meatballs on top, garnished with the extra mint and parsley.


To serve 4, make a quadruple batch of meatballs – you’ll still only need 1 egg to bind the mixture. For the ragout, you can do the same, but you’ll only need a total of 1 tablespoon oil and 2 garlic cloves.