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Herby Greek-style turkey meatballs recipe

18 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

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

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.

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