Greek turkey meatballs

30 min · 4 servings · 465 kcal

Nora Beckett · @norapreps

Grated courgette in the mix. Lean turkey has no fat to keep it moist, so the moisture has to be borrowed from a vegetable - and it disappears completely once cooked.

Ingredients

• turkey mince550 g
• courgette200 g
• chickpeas300 g
• greek yogurt250 g
• canned tomatoes300 g
• onion100 g
• breadcrumbs3 tbsp
• olive oil1 tbsp
• garlic3 pc
• cucumber100 g
• oregano1 to taste
• salt1 to taste

Instructions

1. Grate the courgette and squeeze it hard in a towel. Grate the onion too - chopped onion leaves lumps that break the meatballs apart.
2. Mix with the turkey, breadcrumbs, half the garlic, oregano and salt. Handle it lightly.
3. Roll twenty balls, brown them in the oil, then add the tomatoes and chickpeas and simmer 10 minutes.
4. Make tzatziki from the yogurt, grated squeezed cucumber and the rest of the garlic.
5. Keeps three days; the tzatziki goes in a separate pot.

Per serving