Smart Indian Turkey Meatballs
with Chickpeas and Cilantro Yogurt
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 • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Radish • 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 (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
Zucchini
7 g
Cilantro
1 unit(s)
Greek Yogurt
(Contains: Milk)
14 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
1 tbsp
Indian Spice Mix
(May contain traces of: Wheat, Soy, Sulphites, Milk, Sesame, Tree nuts, Mustard, Triticale, Peanuts)
2 unit(s)
Radish
2 tbsp
Mango Chutney
(May contain traces of: Gluten, Wheat, Soy, Sulphites, Milk, Sesame, Tree nuts, Mustard, Crustaceans, Egg, Fish)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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).
- Add zucchini, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to combine.
- Add ginger-garlic puree, half the shallots (use all for 4 ppl), remaining Indian Spice Mix and 1/4 tsp (1/2 tsp) salt to a medium bowl.
- Crumble in turkey. Season with pepper, then combine.
- Using wet or oiled hands, form turkey mixture into 8 (16) equal meatballs.
- Transfer meatballs to other side of baking sheet with zucchini. Roast in the top of the oven until zucchini is tender and meatballs are cooked through, 12-14 min.**
- Meanwhile, thinly slice radishes.
- Finely chop cilantro.
- Add radishes, half the cilantro and 1/2 tbsp (1 tbsp) oil in a bowl. Season with salt and pepper, then combine.
- In another bowl, add yogurt 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, tossing often, until golden in spots, 5-7 min.
- Remove from heat, then transfer chickpeas to a bowl. Cover to keep warm.
- When meatballs are done, add half the mango chutney (use all for 4 ppl) and 2 tbsp (4 tbsp) water to the same pan. Bring to a simmer over medium heat, 1 min.
- Add meatballs, then toss to coat.
- Divide chickpeas and zucchini between plates.
- Top with meatballs and any remaining glaze in the pan.
- Dollop cilantro yogurt top.
- Serve radishes alongside or over top.
