Smart Turkey Zucchini Meatballs
with Couscous
The secret to these super moist meatballs is grated zucchini! You've got to try them! Alongside, zesty, herby couscous and a mix of zucchini, tomatoes and onions keep things fresh!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
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
200 g
Zucchini
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
4 tbsp
Hummus
(Contains Sesame)
1 unit
Lemon
7 g
Parsley
113 g
Baby Tomatoes
1 unit
Chicken Broth Concentrate
113 g
Red Onion
¼ cup
Couscous
(Contains Wheat)
2 unit
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 1/2 cup water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add half the couscous (use all for 4 ppl). Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork.
Meanwhile, grate half the zucchini. Cut remaining zucchini in half lengthwise, then into 1/4-inch half-moons. Peel, then mince or grate garlic. Peel, then cut onion into 1/2-inch pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley.
Prepare a foil-lined baking sheet. Add turkey, garlic, Mediterranean Spice Blend, grated zucchini, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 6 equal-sized meatballs (12 for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven until meatballs are golden and cooked through, 12-16 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini half-moons, tomatoes and onions. Cook, stirring often, until zucchini is tender-crisp, 3-4 min.
When couscous is done, add lemon zest, remaining parsley, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl both for 4 ppl). Season with salt and pepper, then stir to combine. Add hummus, remaining lemon juice, and 1 tbsp water to a small bowl. Season with salt and pepper, then stir to combine.
Divide couscous between plates. Top with meatballs and veggies. Drizzle hummus sauce over top. Squeeze a lemon wedge over top, if desired.
