Moroccan-spiced Turkey Meatballs
PREP 15 MIN•COOK 15 MIN
DF
EF
GF
NF
Number of servings
2
150g minced turkey
1⁄8 cup (13 1⁄3g) breadcrumbs (or gluten-free if required)
1⁄8 cup (11 2⁄3g) currants
1⁄3 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)
1⁄3 garlic clove finely grated
1⁄8 tsp lemon zest
1⁄8 bunch of fresh coriander (80g bunch) roughly chopped
1⁄3 tsp salt
olive oil spray
1⁄8 cup (41 2⁄3g) Greek yogurt (or dairy-free alternative)
1⁄8 lemon cut in wedges
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Combine mince, breadcrumbs, currants, spice, garlic, zest, coriander and salt in a large bowl. Roll into 12 even balls and transfer to baking tray.
Spray with oil and bake for 12-15 minutes or until golden and cooked through.
Squeeze over lemon and serve with yogurt.
Energy (kJ)
800 kJ / 192 cals
Protein
15.2 g
Fat
10.5 g
Sat. Fat
3.7 g
Carbs
8.9 g
Sugar
5.6 g
Fiber
0.9 g
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