Dilly Turkey Meatballs with Peppers and Onions

Balanced in 25

Very High Fibre

High Protein

Quick

Dilly Turkey Meatballs with Peppers and Onions

with Bulgur and Dill Yogurt

10 min

Difficulty: 1/3

Mediterranean

Ingredients: Ground turkey • Sweet bell pepper • Yellow onion • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Almonds • Dill • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Gluten

Tags

Very High Fibre

Classic-plates

High Protein

Quick

New

Healthy Kickstart

Ingredients

Ground Turkey

250 g

Almonds, sliced

28 g

Greek Yogurt

1 unit(s)

Dill

7 g

Garlic, cloves

2 unit(s)

Lemon

1 unit(s)

Bulgur Wheat

0.5 cup

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Panko Breadcrumbs

0.33 cup

Zesty Garlic Blend

7 g

Oil

2 tbsp

Salt

0.13 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Roughly chop dill.
Core, then cut peppers into 1/2-inch slices.
Peel, halve then cut onions into 1/2-inch slices.
Peel, then mince or grate garlic.
Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

Meanwhile, line a baking sheet with parchment-paper.
To a large bowl, add turkey, half the dill, half Zesty Garlic Blend and Panko. Season with salt and pepper. Roll mixture into 8 (16) equal-sized meatballs. (TIP; use wet hands to roll meatballs).
Arrange meatballs on the prepared baking sheet. Roast in the bottom of the oven for 10-12 min, until golden and cooked through.**

Meanwhile, heat a medium non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
Wipe pan clean.

Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) olive oil, peppers, onions, half the garlic and remaining Zesty Garlic Blend. Cook for 3-4 min, stirring often, until tender. Season with salt and pepper.
To a small bowl, add yogurt, remaining garlic, half lemon zest, lemon juice, 1 tbsp (2 tbsp) water and remaining dill. Stir to combine. Season with salt and pepper.