08/10/2026
POV: you're trying to eat more protein but refuse to settle for boring meals 💪
These fruity turkey meatballs are bringing the flavour, the colour and the protein 😋
Save this one for later!
For the meatballs you'll need:
- 500g turkey mince
- 1 medium courgette
- 1 medium egg
- 2 tbsp white breadcrumbs
- 100g dried apricots
- 70g feta
- Zest from 1 lemon
For the vegetable couscous you'll need:
- 150g dried couscous
- 1 medium carrot
- 150g cherry tomatoes
- 1 red pepper
- 150ml vegetable or chicken stock
For the lemon yoghurt sauce you'll need:
- 100g 0% Greek yoghurt
- 15g parsley
- Juice from 1 lemon
For cooking you'll need:
- 2 tsps of olive oil for cooking
- Salt and pepper to taste
To make:
- Preheat the oven to 190°C fan.
- To prepare your vegetables, grate the courgette, chop the apricots, slice the pepper and shred the parsley.
- In a large bowl, add in the mince, courgette, zest of 1 lemon, apricot chunks, a beaten egg, feta and breadcrumbs. Season well and mix with your hands.
- Roll the mixture into 12 evenly sized balls and lay them on a baking tray. Top tip – wet your hands before you start, as this stops the mixture from sticking to you.
- In a separate baking dish, add in the peppers, carrots and tomatoes. Drizzle over 1 teaspoon of olive oil and ensure that everything is coated.
- Bake both the vegetables and meatballs for 20 to 25 minutes.
- While this is cooking, make your yoghurt sauce. Mix the yoghurt, parsley and the juice of 1 lemon, then season to taste with salt and pepper.
- Move onto the couscous. Tip the couscous into a heatproof bowl and stir in 150ml of stock. Cover the bowl with a plate or cling film and set aside for 10 minutes. Uncover and fluff the grains with a fork, then stir in the roasted vegetables.
- To serve, place the meatballs over the couscous and drizzle over the herby yoghurt sauce.
