An excellent source of lean protein and packed with vitamins and minerals- easily made in bulk and frozen (serves three-four). 

Ingredients:

• 450g ground turkey
• 100g spinach, chopped
• 1 egg
• 60g breadcrumbs

Instructions: 

1. Set the oven to 190°C (375°F) and line a baking sheet with baking paper. 
2. In a large bowl, combine the ground turkey, chopped spinach, egg and breadcrumbs. 
3. Mix until everything is well incorporated. You may want to use your hands for this to ensure the mixture is evenly distributed. 
4. Scoop out portions of the mixture and roll into meatballs about 1-1.5 inches in diameter. 
5. Place them on the prepared baking sheet leaving a little space between each meatball. 
6. Bake them in the preheated oven for 12-15 minutes, or until the meatballs are golden brown and cooked through. You can check if they’re done by cutting them in half – there should be no pink inside and the juices should run clear. 
7. Allow the meatballs to cool completely on the baking sheet before transferring them to a freezer safe bag or container, separating layers with parchment paper to prevent them from sticking. Label the date and store in the freezer for up to 3 months.