Turkey meatballs with vegetable ragout
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Hearty meatballs with a veggie-and-lentil stew ticks all the comfort food boxes.
Ingredients
Turkey breast mince, raw
125 g
Courgette
25 g, grated
Spring Onions
1 medium, trimmed and finely chopped
Ground Cumin
¼ teaspoon(s), level
Coriander, Dried
⅛ teaspoon(s), level
Cayenne Pepper
⅛ teaspoon(s), level
Egg, whole, raw
1 medium, raw, beaten
Mint, Fresh
1 teaspoon(s), chopped, plus extra to serve
Parsley, fresh
1 teaspoon(s), chopped, plus extra to serve
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 teaspoon(s)
Shallots
1 medium, thinly sliced
Red pepper
½ medium, deseeded and sliced
Courgette
100 g, diced
Garlic
1 clove(s), finely chopped
Oregano, Dried
½ teaspoon(s), level
Chilli flakes
1 pinch
Tinned Tomatoes
1 can(s), small
Puy lentils, ready to eat
½ pouch(es)
Instructions
1
In a medium bowl, mix together the mince, courgette, spring onion, spices, herbs and enough of the beaten egg to bind the mixture (you’ll need about 1 tablespoon). Season and shape into 3 meatballs, then mist all over with cooking spray.
2
Heat a small nonstick frying pan and cook the meatballs over a medium heat for 12-15 minutes, turning, until cooked through and golden.
3
Meanwhile, to make the ragout, heat the oil in a medium nonstick frying pan over a medium heat. Add the shallot, pepper and courgette and cook, stirring every now and then, for 5 minutes. Add the garlic, oregano and chilli flakes and continue to cook for 1 minute. Stir in the chopped tomatoes and lentils and bring to a simmer. Cook for 5-6 minutes, until thickened. Season to taste.
4
Serve the vegetable ragout with the meatballs on top, garnished with the extra mint and parsley.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.