Turkey Meatballs with Zucchini
70—90 MinJuicy turkey and zucchini meatballs with a golden crust, served over a fresh pearl couscous salad with feta, olives, and a lemony herb dressing.
Ingredients 6 Portions
Meatballs
- 500 gground turkey
- 1 small zucchini (about 150 g)
- 1 packetCrispy breading mix, garlic
- 1 tspParsley, Chopped
- 1 tspOregano, Crushed
Pearl Couscous Salad
- 200 gpearl couscous
- 1 cucumber
- 250 gcherry tomatoes
- 150 gfeta cheese
- 80 golives
- 1 shallot
- 50 mlolive oil
- 1 tsphoney
- 1 tspItalian Herbs
- 0.25 tspTable Salt
- Zest and juice of 0.5 lemon
- 100 ghummus, for serving
Preparation
- 1
Grate the zucchini and transfer it to a bowl. Add the turkey, Crispy Poh mix and herbs, then pour in 80 ml water. Mix well and refrigerate for 15 minutes.
- 2
Shape the mixture into golf ball-sized meatballs, approximately 40 g each.
- 3
For pan or grill cooking, heat a little oil and cook half of the meatballs for about 10 minutes, turning occasionally. For oven baking, preheat the oven to 200°C with fan. Arrange the meatballs on a baking tray lined with baking paper and bake for 8 minutes.
- 4
Bring a pot of salted water to the boil. Cook the pearl couscous according to the package instructions. Drain, rinse with cold water and leave to cool.
- 5
Dice the cucumber and feta cheese. Halve the cherry tomatoes and olives. Slice the shallot into thin half-moons. In a small bowl, mix together the olive oil, honey, Italian Herb Blend, salt, lemon zest and lemon juice.
- 6
Combine the couscous, cucumber, tomatoes, olives, shallot and feta in a large bowl. Pour over the dressing and toss well.
- 7
Serve the salad with the meatballs and hummus.
What a perfect meatball bowl!
You may also enjoy
Currently Viewing: 1 of 0
