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Photo of Meatballs and veggie sticks with fennel tzatziki by WW

Meatballs and veggie sticks with fennel tzatziki

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, raw

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, unsweetened

cup(s), (80g)

Lemon juice

1 tbs


1 baby, finely grated

Baby carrot

4 individual

Green string 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.