-
-
Add this recipe to your binder
This recipe is in your binder
-
Herby Greek-style turkey meatballs recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
20 ratings
Little hands can help prepare this make-ahead lunch at the weekend. The meatballs freeze well, ready to defrost and eat. Simply halve the couscous ingredients if you don’t need all 6 portions at once. See method
Ingredients
- 500g pack turkey thigh mince 7% fat
- 1 medium courgette, grated
- 1 tsp dried oregano
- 1 lemon, zest and juice
- 2 tbsp chopped fresh parsley
- oil cooking spray
- 125g cherry tomatoes, halved or quartered if large
- 2 spring onions, thinly sliced
- ½ cucumber, chopped
- 250g dried couscous
- 1 tbsp extra-virgin olive oil
- 200g low-fat natural yogurt
If you don't have mince, cut open some sausages instead
Each serving contains
-
Energy
1375kj
327kcal
18%
-
Fat
8g
12%
-
Saturates
2g
10%
-
Sugars
8g
9%
-
Salt
0.2g
5%
of the reference intake
Carbohydrate 37.6g
Protein 24g
Fibre 2.6g
Method
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Put the turkey mince into a large bowl with the grated courgette, dried oregano, lemon zest and 1 tbsp of the chopped parsley. Season well with black pepper and mix until combined.
- Divide the mince mixture into 4 and then divide each quarter into 6 mini meatballs.
- Spray a baking tray with cooking spray and arrange the meatballs evenly spaced. Spray the tops with oil and bake for 18-20 mins. They will look pale as they are white meat, but check the inside to see if cooked through. Leave to stand until completely cool.
- Meanwhile make the couscous, add to a mixing bowl along with 350ml boiling water, half of the lemon juice and the olive oil. Leave to stand for 5 mins to absorb. Add the cherry tomatoes, spring onions and cucumber and stir well.
- Stir together the rest of the lemon juice, 1 tbsp parsley and the yogurt for a dipping sauce and divide between pots. Add the couscous to the lunchboxes along with the cooled meatballs.
See more Lunch ideas for kids