Greek Turkey Meatballs with Lemon Rice

Ingredients

• 650 gextra-lean ground turkey (93%)
• 50 gfeta, crumbled
• 1large egg
• 2 tspdried oregano
• 4 gfresh mint
• 2cloves garlic
• ½ tspsalt
• 200 gdry long-grain white or basmati rice
• 2 tbsplemon juice
• 450 mllow-sodium chicken broth
• 200 gEnglish cucumber
• 200 gcherry tomatoes
• 150 gplain 0% Greek yogurt
• 3¼ tbspfresh dill

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre. Line a baking sheet with parchment.

2. Mix the turkey, crumbled feta, egg, oregano, chopped mint, minced garlic and salt with your hands until just combined. With wet hands, roll into 20 meatballs about 3.5 cm (1 1/2 inches) across and space them on the tray.

3. Bake for about 18 minutes, until browned and 74°C (165°F) in the centre.

   18 min timer

4. At the same time, rinse the rice and put it in a saucepan with the broth and half the lemon juice. Bring to a boil over high heat, cover, simmer on low for 15 minutes, then rest covered 5 minutes and fluff in the rest of the lemon juice.

   20 min timer

5. For the tzatziki, grate a quarter of the cucumber, squeeze it dry and mix it with the Greek yogurt and chopped dill.

6. Dice the rest of the cucumber and halve the cherry tomatoes for a quick salad.

7. Serve the meatballs over the lemon rice with the salad and tzatziki.

Storing and reheating

Keeps 4 days.