avec boulgour, amandes et sauce au yogourt
Ingrédients : Dinde haché • Poivron • Oignon jaune • Boulgour (blé) (semoule de blé dur) • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Citron • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Amandes • Aneth • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) • Ail.
Allergens
Tags
Dinde hachée
250 g
Amandes, tranchées
28 g
Yogourt grec
1 unit(s)
Aneth
7 g
Gousses d'ail
2 unit(s)
Citron
1 unit(s)
Boulgour
0.5 cup
Poivron
1 unit(s)
Oignon jaune
1 unit(s)
Chapelure panko
0.33 cup
Mélange d’épices acidulé à l’ail
7 g
Huile
2 tbsp
Sel
0.13 tsp
- 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.
- To a large bowl, add turkey, half the dill, half the Zesty Garlic Blend and panko. Season with salt and pepper. Roll mixture into 8 (16) equal-sized meatballs. (TIP: Use wet hands to make it easier to roll meatballs.)
- Arrange meatballs on a parchment-lined 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.
- Add remaining lemon zest and half the almonds to bulgur, then fluff with a fork.
- Divide bulgur between bowls and top with veggies.
- Divide meatballs between bowls.
- Spoon dilly yogurt sauce over meatballs and sprinkle with remaining almonds.
- Squeeze a lemon wedge over top.
740
kcal
Calories
29
g
Fat
4
g
Saturated Fat
76
g
Carbohydrate
10
g
Sugar
11
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
500
mg
Sodium
0
g
Trans Fat
1200
mg
Potassium
200
mg
Calcium
4.5
mg
Iron
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