Spiced turkey meatballs
Minced turkey is very lean (around 3% fat) and takes just a short time to cook. Which makes this a winner for a quick midweek meal.
Turkey Breast Mince, raw
1 clove(s), crushed
1 tablespoon(s), fresh
1 teaspoon(s), mild
2 tablespoon(s), chopped
- Heat the oven to 190°C, fan 170°C, gas mark 5. Mix together the mince, garlic, ginger, curry powder, soy, salt and a tablespoon each of mint and coriander. Using clean hands, dipped in cold water, shape into 12 even size balls.
- Line a shallow roasting tin with a sheet of non-stick baking paper and place the meat balls on top.
- Top and tail the courgettes then cut into sticks. Arrange in another roasting tin or dish, season and sprinkle with half the lemon juice.
- Bake both dishes together for 15-20 minutes until the meatballs feel firm when pressed. Turn the courgette slices once or twice in the oven and remove when just softened. Place on a platter, scatter over the remaining chopped herbs and serve alongside the meatballs.
Bake sliced courgettes (to serve) in the oven at the same time.