Main Course
Turkey, Lemon & Spinach Meatballs
A nutritious mid-week meal, and perfect for lunch the next day
Ingredients
Turkey, Lemon & Spinach Meatballs
- 500 g ground turkey
- 100 g fresh spinach finely chopped
- 60 g breadcrumbs
- 25 ml buttermilk
- Zest of 1 lemon
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ tsp cumin
- Salt and pepper to taste
- Olive oil for cooking
Garlic and Lemon Butter
- 50 g butter
- 2 cloves garlic
- 1 tsp fresh parsley
- 2 slices lemon
- Optional: pinch of chilli flakes
Herby Whole Grains
- 400 g wholegrain dried grains quinoa, bulgur, or a mix
- 1 litre vegetable stock
- Handful of fresh parsley chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Tomato, Cucumber, Red Onion, Parsley, and Feta Salad
- 300 g ripe vine tomatoes deseeded and diced
- 200 g baby cucumber diced
- 1/2 red onion thinly sliced
- Handful of fresh parsley chopped
- 150 g feta cheese crumbled
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Method
Turkey, Lemon & Spinach Meatballs
- In a large mixing bowl, combine turkey mince (I used a mix of lean turkey breast mince & thigh mince), chopped spinach, breadcrumbs, buttermilk, lemon zest, diced/minced garlic, dried oregano, salt, and pepper.
- Mix the ingredients until well combined, then shape the mixture into golf ball-sized meatballs.
- Heat olive oil in a pan over medium heat. Brown the meatballs evenly. Transfer to a baking dish and roast until fully cooked.
- When cooked before serving, drizzle them with the garlic and lemon butter.
Herby Wholegrain Grains
- Rinse the wholegrain grains under cold water.
- In a saucepan, bring water or vegetable stock to a boil. Add the wholegrain grains and reduce heat to a simmer.
- Cover and cook until the grains are tender and the liquid is absorbed (follow the package instructions).
- Once cooked, fluff the grains with a fork and stir in chopped parsley, dill, chives, mint, basil & coriander. Season with olive oil, salt, and pepper. Keep warm.
Tomato, Cucumber, Red Onion, Parsley, and Feta Salad
- In a large bowl, combine the deseeded and finely diced vine tomatoes, deseeded and diced cucumber, sliced red onion, chopped parsley, and crumbled feta.
- Drizzle extra virgin olive oil over the salad and toss gently to combine. Season with salt and pepper to taste. Allow to sit and the flavours with all meld together. Serve at room temperature.
To Serve
- Plate the herby wholegrain grains, placing a generous portion in the cent of each plate.
- Arrange the Turkey, Lemon and Spinach Meatballs on top of the grains.
- Serve the fresh Tomato, Cucumber, Red Onion, Parsley, and Feta Salad on the side.
- Drizzle extra lemon, and garlic butter over the entire dish for added flavour.
- Serve with a dollop of Greek yogurt and garnish with mint and lemon zest
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