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Photo of Meatballs and veggie sticks with fennel tzatziki by WW

Meatballs and veggie sticks with fennel tzatziki

7 - 8
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Adding grated fennel and dill to your tzatziki adds a great twist to the traditional dip.


Extra lean beef mince

240 g, (Buy 300g)

Fresh thyme

2 tsp

Fresh dill

1½ tbs, finely chopped

Fennel seeds

¾ tsp, crushed


1 clove(s), crushed

Olive oil

1 tsp

99% fat-free plain Greek yoghurt

cup(s), (80g)

Lemon juice

1 tbs

Fennel bulb(s)

1 baby, finely grated

Baby carrot

4 individual

Green beans

8 individual, halved


6 spear(s), trimmed, cut into thirds

Wholegrain bread

80 g, (2x40g slices), crusty variety

Red radish

4 large, sliced

Cherry tomatoes

6 individual, halved or quartered


  1. Combine mince, thyme, 1 tbs dill, ½ tsp fennel seeds and garlic in a medium bowl. Roll level tablespoons of mince mixture into balls.
  2. Heat oil in a small frying pan over medium-high heat. Cook meatballs, turning occasionally, for 6-8 minutes or until browned and cooked through.
  3. Meanwhile, combine yoghurt, lemon juice, grated fennel and remaining dill and fennel seeds in a small bowl. Season.
  4. Cook carrots in a small saucepan of boiling salted water for 3 minutes. Add beans and asparagus and cook for another 3-4 minutes or until vegetables are tender. Drain. Refresh under cold water. Drain.
  5. Arrange meatballs, fennel tzatziki, bread, radish and tomato in lunchboxes or containers.