Nutritionist's Pick: Dilly Turkey Meatballs with Peppers and Onions

Balanced

Very High Fibre

High Protein

with Brown Rice, Almonds and Yogurt Sauce

30 min

Difficulty: 1/3

Mediterranean

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Gluten

Peanuts

Almonds

Sesame

Tree nuts

Tags

Very High Fibre

Classic-plates

High Protein

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)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Panko Breadcrumbs

0.165 cup

Zesty Garlic Blend

7 g

Quick Cook Brown Rice

1 cup

Oil

1 tbsp

Salt

0.13 tsp

Pepper

0.13 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, quickly rinse rice.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

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, Zesty Garlic Blend and half the panko (all for 4 servings). 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 non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) olive oil, peppers, onions and half the garlic. 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.