Choix du nutritionniste : Boulettes de dinde à l’aneth, poivrons et oignons

Équilibré

Très riche en fibres

Riche en protéines

avec riz brun et sauce au yogourt

30 min

Difficulté: 1/3

Méditerranéenne

Allergens

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Gluten

Arachides

Amandes

Sésame

Noix

Tags

Très riche en fibres

Classic-plates

Riche en protéines

Ingrédients

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)

Poivron

1 unit(s)

Oignon jaune

1 unit(s)

Chapelure panko

0.165 cup

Mélange d’épices acidulé à l’ail

7 g

Riz brun à cuisson rapide

1 cup

Huile

1 tbsp

Sel

0.13 tsp

Poivre

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.