Herby Greek-style turkey meatballs recipe
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- Makes 6 servings
- 10 mins to prepare and 20 mins to cook
- 327 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1375kJ 327.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 37.6gProtein 24.0gFibre 2.6g
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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
