Smart Mini Turkey Meatballs and Flatbread Chips
with Mint-Cucumber Raita
This light plate is loaded with summery flavours like mint and cucumber. Indian spices punctuate adorable mini meatballs, while the raita is equally lovely paired with meatballs as it is for dipping the flatbread chips!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1.5 tsp
Cumin-Turmeric Spice Blend
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Baby Spinach
95 g
Tomato
6 tbsp
Sour Cream
(Contains Milk)
7 g
Mint
132 g
Mini Cucumber
1 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Add turkey, panko, Cumin-Turmeric Blend and 3/4 tsp (1 1/2 tsp) garlic salt to a medium bowl. Season with pepper, then combine.Heat a large non-stick pan over medium heat.While the pan heats, roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl).When hot, add 1/2 tbsp oil, then meatballs. (NOTE: Don't overcrowd the pan; cook meatballs in two batches using 1/2 tbsp oil per batch.) Cook, turning meatballs occasionally, until golden brown, 4-6 min.Transfer meatballs to an unlined baking sheet. Roast in the top of the oven until meatballs are cooked through, 6-8 min.**
Meanwhile, drizzle or brush 1/2 tbsp oil over 1 flatbread (use 1 tbsp and 2 flatbreads for 4 ppl), then season with pepper and remaining garlic salt. (NOTE: Save the extra flatbread for another use.)Cut flatbread into 8 even wedges (16 wedges for 4 ppl).Transfer flatbread wedges to another unlined baking sheet and arrange in an even layer.Toast flatbread wedges in the middle of the oven until golden and crisp, 7-9 min.
Meanwhile, coarsely grate half a cucumber (use same for 4 ppl), then cut remaining cucumbers into 1/4-inch rounds.Cut tomato into 1/2-inch pieces.Pick mint leaves off stems, then finely chop leaves.
Add sour cream, grated cucumber and half the mint to a small bowl. Season with salt and pepper, to taste.
Add vinegar, 1 tbsp (2 tbsp) oil and 1/8 tsp (1/4 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine.When meatballs are done, add cucumber rounds, tomatoes and spinach to the bowl with vinaigrette, then toss to combine.
Divide salad, meatballs and chips between plates.Dollop meatballs with mint raita.Sprinkle remaining mint over top, if desired.
