Zesty Turkey Meatballs With Couscous Salad
Enjoy these zesty turkey meatballs packed with lean protein to support muscle health and repair. Served with a refreshing couscous salad and a creamy Greek yogurt sauce, this dish also provides probiotics to promote a healthy gut. The vibrant flavors of lemon and mint make it a delicious and nourishing meal.
Avg. Recipe Cost (US)
$12.80
Avg. Recipe Cost (UK)
£7.40
Nutritional Information (approx)
- Calories: 785 kcal
- Protein: 40 g
- Fats: 25 g
- Carbs: 100 g
- Fibre: 10 g
Tags
High Protein Dinner
Ingredients
- meatballs - coconut oil - 2 tbsp.
- meatballs - onion - 1 (chopped)
- meatballs - chili flakes - ¼ tsp.
- meatballs - garlic cloves - 2 (chopped)
- meatballs - turkey thigh mince - 1 lb. (500g)
- meatballs - mint leaves - 2 handfuls (finely chopped)
- meatballs - lemon - 1 (zested and juiced)
- meatballs - 0% fat Greek yogurt - 7 oz. (200g)
- meatballs - garlic clove - 1 (minced)
- salad - couscous - 7 oz. (200g) plus 1 tbsp.
- salad - vegetable stock cube - 1 cup (250ml)
Preparation Instructions
- 1. Heat 1 tbsp. of oil in a frying pan over medium heat, and sauté onion for 5 minutes. Add in the chilies and garlic, then continue for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.
- 2. 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.
- 3. 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.
- 4. Blanche the peas in a pot for 2 minutes. Drain and set aside.
- 5. Make the sauce by mixing the yogurt, minced garlic, the remaining mint and half the lemon juice. Season with salt and pepper then set aside.
- 6. Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes. Season to taste.
- 7. Heat the remaining 1 tbsp. of oil in a frying pan over medium heat. Fry the meatballs for 10 minutes, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.