Turkey Meatballs with Quinoa Tabbouli

Breakfast

Dessert

Lunch

The perfect summer dish and tastes great hot or cold

CATEGORYLunch

26th June 2017 by Hannah Jowett

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

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

Tabbouli

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