Zesty Turkey Meatballs with Couscous Salad
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Servings 4
Calories 429 kcal
Ingredients
For the turkey meatballs
- 2 tbsp coconut oil
- 1 onion, chopped
- 1/4 tsp chilli flakes
- 1 cloves garlic, chopped
- 500 g turkey mince
- 2 handfuls mint leaves, finely chopped
- 1 lemon, zested and juiced
- 200 g Greek yoghurt
- 1 clove garlic, minced
For the salad
- 200 g couscous
- 1 cup vegetable stock
- 200 g frozen peas
- 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 chilli 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 remaining 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 minutes, turning regularly until browned all over. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.
- Serve turkey meatballs with the couscous salad and yoghurt.
Keyword turkey