Smart Indian-Inspired Turkey Meatballs
with Chickpeas and Homemade Raita- Milk
- Wheat
- Mustard
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Tree nuts
- Peanuts
- Sesame
- Crustaceans
- Mustard
- Egg
- Fish
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.
Ingredients
250 g
Ground Turkey
1 unit
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit
Zucchini
7 g
Cilantro
1 unit
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)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Wheat, Soy, Sulphites, Milk, Tree nuts, Peanuts, Sesame)
2 unit
Mini Cucumber
2 tbsp
Mango Chutney
(May contain traces of: Gluten, Wheat, Soy, Sulphites, Milk, Tree nuts, Sesame, Crustaceans, Mustard, Egg, Fish)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Divide chickpeas and zucchini between plates.
- Top with meatballs and any remaining glaze in the pan.
- Dollop raita over top.
- Serve cucumbers alongside or over top.
