Smart Indian-Inspired Turkey Meatballs

Name: Smart Indian-Inspired Turkey Meatballs with Chickpeas and Homemade Raita
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Ground Turkey; 1 unit(s) Chickpeas; 1 unit(s) Zucchini; 7 g Cilantro; 1 unit(s) Greek Yogurt; 14 g Crispy Shallots; 2 tbsp Ginger-Garlic Puree; 9 g Indian Spice Mix; 2 unit(s) Mini Cucumber; 2 tbsp Mango Chutney; 2 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Chickpeas and Homemade Raita

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Tender meatballs top a jumble of roasted zucchini and chickpeas. Top of each bite with some cilantro yogurt for a refreshing flavour and a bit of extra protein.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Ground turkey • Zucchini • Cucumber • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.

Tags:

Carb Smart

•Calorie Smart

Allergens:

Milk

•Wheat

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

1 unit(s)

Chickpeas

1 unit(s)

Zucchini

7 g

Cilantro

1 unit(s)

Greek Yogurt

14 g

Crispy Shallots

2 tbsp

Ginger-Garlic Puree

9 g

Indian Spice Mix

2 unit(s)

Mini Cucumber

2 tbsp

Mango Chutney

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories610 kcal

Fat28 g

Saturated Fat6 g

Carbohydrate50 g

Sugar15 g

Dietary Fiber11 g

Protein42 g

Cholesterol100 mg

Sodium900 mg

Potassium1350 mg

Calcium150 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Bowl

•Box Grater

•Small Bowl

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.
Drain and rinse chickpeas. Pat dry with paper towels.
Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in their package until broken into small crumbs (or finely chop if you prefer).

To a parchment-lined baking sheet, add zucchini, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil.
Season with salt and pepper, then toss to combine.

To a medium bowl, add ginger-garlic puree, half the shallots (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt.
Crumble in turkey. Season with pepper, then combine.
Using wet or oiled hands, form turkey mixture into 8 (16) equal-sized meatballs.
Transfer meatballs to other side of baking sheet with zucchini. Roast in the top of the oven for 12-14 min, until zucchini is tender and meatballs are cooked through.**

Meanwhile, thinly slice half the cucumbers.
Using a box grater, coarsely grate remaining cucumber.
Finely chop cilantro.
In a medium bowl, add sliced cucumbers, half the cilantro and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then combine.
In a small bowl, add yogurt, grated cucumbers and remaining cilantro. Season with salt and pepper, then combine. (TIP: Add a pinch of sugar to the yogurt, if you like.)

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then chickpeas. Cook for 5-7 min, tossing often until golden.
Add remaining Indian Spice Mix. Toss to coat for 1 min, until fragrant. Remove from heat.
Transfer chickpeas to another medium bowl. Cover to keep warm.
When meatballs are done, to the same pan, add half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Bring to a simmer over medium.
Add meatballs, then toss to coat.