Turkey, Courgette and Feta Meatballs with Yoghurt and Herby Quinoa
These meatballs are a simple, family-friendly meal packed with flavour. Lean turkey provides high-quality protein, while courgette keeps the meatballs...These meatballs are a simple, family-friendly meal packed with flavour. Lean turkey provides high-quality protein, while courgette keeps the meatballs juicy and adds extra fibre. Easy to prep and cooked in the oven, they’re also perfect for batch cooking (you can freeze the meatballs before cooking, ahead of time). This balanced, protein-rich dish is great for busy weeknights. Read more These meatballs are a simple, family-friendly meal packed with flavour. Lean turkey provides high-quality protein, while courgette keeps the meatballs juicy and adds extra fibre. Easy to prep and cooked in the oven, they’re also perfect for batch cooking (you can freeze the meatballs before cooking, ahead of time). This balanced, protein-rich dish is great for busy weeknights. These meatballs are a simple, family-friendly meal packed with flavour. Lean turkey provides high-quality protein, while courgette keeps the meatballs juicy and adds extra fibre. Easy to prep and cooked in the oven, they’re also perfect for batch cooking (you can freeze the meatballs before cooking, ahead of time). This balanced, protein-rich dish is great for busy weeknights.
Plantpoints
protein
spices
Plantpoints
protein
spices
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NUTRITION PER SERVING (Read more)
Notes
Uncooked meatballs can be frozen for up to 3 months. Place onto a lightly oiled baking tray or parchment-lined baking tray and then place into the freezer. Once hard, remove into a bag. Defrost overnight in the refrigerator (spread out to ensure they are in a single layer). Let sit out on the counter for 30 minutes before cooking as instructed.
Plantpoints
protein
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 220ºC/200ºC fan. Line a baking tray with baking parchment.
Mix together all the meatball ingredients in a large bowl; season with salt and pepper. Roll into golf ball-sized balls and place on the lined baking tray.
Bake in the oven for 25 minutes until golden and cooked through.
Meanwhile, in a small bowl, mix together the yoghurt, lemon juice and garlic powder.
Toss the pre-cooked quinoa with the herbs, lemon juice, olive oil and seasoning.
Spoon the yoghurt and quinoa onto plates; add 4 meatballs per serving and top with a sprinkling of parsley. Serve with leafy green vegetables on the side.
Notes
Uncooked meatballs can be frozen for up to 3 months. Place onto a lightly oiled baking tray or parchment-lined baking tray and then place into the freezer. Once hard, remove into a bag. Defrost overnight in the refrigerator (spread out to ensure they are in a single layer). Let sit out on the counter for 30 minutes before cooking as instructed.
User comments (24)
Cooked these a few times, with tasty results on each occasion! Adding a little chopped fresh chilli creates a back ground “ hum” which really elevates the dish. Very highly recommend!
Delicious!! I used carrot instead of zucchini as that's what I had, and it was still super juicy.
I loved this! Wonderful Citrus and mint notes plus loads of flavor!
Absolutely delicious! I used a patty pan instead of courgette because I have so many!
Tasty but a little dry but then that’s the nature of turkey I suppose! Flavours really nice. Don’t hold back on the herbs!
Added additional mint and parsley to the meatballs and yoghurt. Best meatballs ever!
Really tasty. As I wanted them browned on the other side after cooking for 25 mins I flipped them over and popped them back in the oven for 5 mins, which did the trick, but actually ended up taking too much moisture out of them and was a bit dry. Can easily play with that and flip them during cooking to attain even browning without losing moisture.
I cooked quinoa from scratch so took a little longer, but it is a great
Delicious
Delicious. We paired it with the big batch aubergine traybake instead of yogurt which worked very well.
Nothing to add. Very nice recipe.
It's a tasty meal but very light, so it wasn't really enough for four. My hubby doesn't like lemon with savory food, so I just made the yoghurt separately for myself and put the zest and juice of lemon in that, which I loved 😍. I agree with others about adding some veg or a salad, we had broccolini that worked quite well. Will make again 😋
Delicious!
Love it
Absolutely delicious. Such a good combination of ingredients which lead to an intense flavour. The addition of courgette keeps the meatballs nice and moist and prevents the turkey mince drying out.
Absolutely delicious. Thank you.
Absolutely delicious and so simple! It’s flexible, too, as I’ve used goat cheese instead of feta and it turned out great.
Tasty! Didn’t find them watery but easy to bind together.
Absolutely delicious. The best meatballs I’ve made! Made enough for 4 and between the three of us they soon disappeared!
Really enjoyed these, wring the courgette water out as dry as you can.
Absolutely loved this one. For the zucchini I took heed of another commenters notes and used cheese cloth to strain it out. I always have a roll at home so that worked out well. We air fryered some extra courgette/zucchini on the side and that completed the meal. Other ideas for future would be broccoli, peas, or cauliflower.
I squeezed the courgettes very well and air fried these meatballs and that worked perfectly. No soggy meatballs. They were crispy and delicious. This recipe came up in my inbox and just after found turkey thigh mince reduced so I decided to try this. I don’t normally buy turkey mince but this was really good and will make these again. We had ours with a green salad. A quick easy delicious meal
Very tasty but agree watery! I bunged in the air fryer, sprayed with a bit of oil and they came up nicely.
My husband and mother loved this. They are picky eaters so I'm overjoyed. My 16 yr old daughter loved all the flavor combinations. Thank you for coming through again for our dinner experience.
I found this nice enough but the meatballs were a bit watery despite me wringing the courgette out. The flavours are more subtle and it definitely needs some green veg on the side.
I accompanied this meal with a salad of griddled courgette, spinach, asparagus, pea and toasted hazelnuts with a chilli and blood orange dressing.