Zesty Turkey Meatballs With Couscous Salad
Zesty Turkey Meatballs With Couscous Salad
Ingredients
For the Meatballs:
- 2 garlic cloves chopped
- 2 tbsp coconut oil
- 1 onion chopped
- 1/4 tsp chili flakes
- 1 lb pack turkey thigh mince 500g
- 2 handfuls mint leaves finely chopped
- 1 lemon zested and juiced
- 7 oz 0% fat Greek yoghurt 200g
- 1 garlic clove minced
For the Salad:
- 7 oz couscous plus 1 tbsp, 200g
- 1 cup vegetable stock cube 250ml
- 7 oz frozen peas 200g
- 8 radishes finely sliced
Instructions
- Heat 1 tbsp of oil in a frying pan over medium heat, and sauté onion for 5 minutes. Add in the chillies and garlic, then continue for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.
- Next, add the turkey mince, half the mint, half the lemon zest and 1 tbsp. of dry couscous into the bowl. Season with salt and pepper, mix well and shape into 16 meatballs. Pop them in the freezer for 15 minutes.
- In the meantime, put the couscous in a bowl with the remaining lemon zest. Pour over the hot stock, cover and set aside for 15 minutes.
- Blanche the peas in a pot for 2 minutes. Drain and set aside.
- Make the sauce by mixing the yoghurt, minced garlic, the remaining mint and half the lemon juice. Season with salt and pepper then set aside.
- Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes — season to taste.
- Heat the remaining 1 tbsp. of oil in a frying pan over medium heat. Fry the meatballs for 10 mins, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.
- Serve with the couscous salad and yoghurt.
Nutrition
Calories: 705kcalCarbohydrates: 64gProtein: 39gFat: 32gSaturated Fat: 9gCholesterol: 86mgSodium: 10166mgPotassium: 585mgFiber: 7gSugar: 10gVitamin A: 584IUVitamin C: 27mgCalcium: 117mgIron: 3mg
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