Turkey Meatballs with Quinoa Tabbouli

The perfect summer dish and tastes great hot or cold 

Serves 4 

Ingredients

Meatballs 

2 Tbsp Olive oil 

1/2 onion, finely chopped 

500g turkey mince 

1 tbsp chopped flat leaf parsley 

1 tbsp chopped coriander 

1 garlic cloves, finely chopped

1 tsp ground cumin 

1 tsp fennel seeds

1 green chilli, finely chopped

 

Tabbouli 

200g uncooked quinoa 

2 ripe tomatoes, roughly chopped 

1/2 lemon, zest & juice 

1 handful mint leaves, roughly chopped 

3 spring onions, finely chopped 

Salt and pepper to season

METHOD

Meatballs

  1. Pre-heat the oven to 180*C 
  2. Chop the onions, herbs and chilli and add to a bowl
  3. Add the minced turkey and the olive oil and combine until all the ingredients are mixed together
  4. Form into balls (around 1.5 inches across) and place on a baking tray and cook for 25 - 30 minutes 

Tabbouli 

  1. Add the quinoa to a pan and cover with 400ml of boiling water, simmer for 20 minutes 
  2. Meanwhile chop the herbs, spring onions and tomatoes and set aside 
  3. Once cooked, drain any excess water and add to a large bowl 
  4. Add the herbs, onions and tomatoes and olive oil - Mix well and then add the lemon just before serving

Recipes created and inspired directly from the FITISM Kitchen.

Lunch
26th June 2017
Breakfast
19th June 2017
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