Please take a moment to review Hachette Book Group's updated Privacy Policy: read the updated policy here.

HERBED TURKEY MEATBALLS WITH COURGETTE COUSCOUS

There is a wonderful familiarity about this dish that makes it a hit with many a picky eater. You can make extra batches of the raw meatballs to freeze for later use, simply defrosting them before cooking in the sauce. Or try pan-frying for 8–10 minutes and serving with pasta or a salad.

Serves 4 | 432 Calories | 20 min prep | 35 min cook

Ingredients

500G TURKEY MINCE

1 EGG, BEATEN

2 GARLIC CLOVES, FINELY CHOPPED

2 TEASPOONS DRIED MIXED HERBS

PINCH OF SALT

FOR THE COUSCOUS

1 LARGE COURGETTE, SLICED INTO ROUNDS

1 LARGE RED ONION, HALVED AND THICKLY SLICED LENGTHWAYS

OLIVE OIL

1 TEASPOON SMOKED PAPRIKA

200G COUSCOUS, PREFERABLY WHOLEWHEAT

SALT AND PEPPER

FOR THE SAUCE

OLIVE OIL

1/2 RED ONION, FINELY CHOPPED

2 GARLIC CLOVES, FINELY CHOPPED

400G CAN CHOPPED TOMATOES

150ML STOCK OR WATER

Place the turkey mince, egg, garlic, mixed herbs and saltin a bowl. Get your hands in there and mix everything together well. Cover and refrigerate for an hour. Meanwhile, preheat the oven to 200°C/180°C fan/Gas Mark 6. Place the courgette and onion for the couscous on a baking tray. Drizzle over a little olive oil, sprinkle with the paprika and then season. Toss together well.Roast for 20–25 minutes, stirring occasionally.

Meanwhile, make the sauce. Heat a little olive oil in a pan, add the onion and garlic along with a good pinch of salt and cook until the onion has softened. Add the canned tomatoes and stock or water, then simmer for 10–12 minutes, stirring occasionally. Take off the heat.

Remove the turkey mixture from the fridge and roll it into balls about half the size of a golf ball. Place the balls on a baking tray and bake for 15 minutes. Add to the sauce and simmer for 5 minutes.

Place the couscous in a heatproof bowl and pour over an equal volume of boiled water. Cover the bowl with a tea towel and let the couscous sit for 10 minutes until it has absorbed all the water. Fluff up with a fork.

Add the roasted courgette and onion and all residual oil and juices from the tray to the couscous and mix well before serving with the meatballs and sauce.

This recipe is from Eat Shop Save: 8 Weeks to Better Health by Dale Pinnock

If you liked this, why not try this recipe for Vegetable Frittata from Eat Shop Save?