Oregano turkey meatballs with cucumber-yoghurt sauce. Serve as a protein-led meal or add your preferred side separately to the plan.
Oregano meatballs with a cool sauce
Sixteen turkey meatballs bake together while you make a cucumber, lemon and yoghurt sauce.
Serving and preparing ahead
Serve four meatballs per person. Keep the hot meatballs and cold sauce separate when storing; add any preferred side to your shopping list separately.
Greek Turkey Meatballs
Description
Oregano turkey meatballs with cucumber-yoghurt sauce. Serve as a protein-led meal or add your preferred side separately to the plan.Ingredients
Instructions
Heat the oven to 200°C / 180°C fan. Line a baking tray. Mix the turkey, breadcrumbs, egg, oregano, half the garlic, parsley, half the lemon zest, half the salt and the pepper.
With clean hands shape 16 evenly sized meatballs. Place on the tray and brush with the olive oil. Wash hands and equipment after handling the raw mixture.
Bake for about 18–22 minutes, turning once. Probe several of the largest meatballs: their centres must reach 75°C for 30 seconds.
Squeeze excess liquid from the cucumber. Mix with the yoghurt, remaining garlic, remaining zest, lemon juice and remaining salt.
Serve four meatballs per person with the sauce, keeping hot meatballs and cold sauce separate for storage.
Note
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Egg, wheat/gluten and milk.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
