Turkey meatballs with quinoa and mint yoghurt sauce

Cooks in 15 minutes

You will need

  • Food processor
  • Large pot
  • Large mixing bowl
  • Small mixing bowl
  • Roast tray


Serves 4
  • 4 tbsp of toasted flaked almonds
  • Few leaves of fresh mint

For the turkey meatballs

  • 400g minced turkey
  • 2 medium free-range eggs
  • 2 tbsp of dry marjoram
  • 1 tbsp of sweet ground paprika
  • ½ tsp of freshly ground black pepper
  • 1 tsp of salt

For the quinoa

  • 100g quinoa
  • 140g semi sundried tomatoes
  • 2 garlic clove, minced
  • 2 sprigs of fresh mint
  • 2 tbsp of sunflower seeds
  • 2 tbsp of almond flakes
  • Freshly ground black pepper
  • Salt

For the yoghurt sauce

  • 12 tbsp of Greek yoghurt
  • 6 sprigs of fresh mint, finely chopped
  • 1 garlic clove, minced

Preparation Method

65 minutes
  1. Cook the quinoa according the packet and let it cool completely.
  2. Place into the food processor semi sundried tomatoes, garlic, fresh mint and blitz together until smooth. Scrape all out into the large mixing bowl and mix through cold quinoa. Stir in almonds with sunflower seeds. Finish seasoned with ground black pepper and salt. Wrap in cling film and refrigerate till needed.
  3. To make yoghurt sauce put in a small mixing bowl all Ingredients and whisk them together. Wrap in cling film and refrigerate till needed.
  4. Preheat the oven to 180˚C/Gas mark 4.
  5. To prepare turkey meatballs, place all removable parts of food processor in the fridge for at least 10 minutes. Assembly food processor and place all Ingredients for meatballs inside. Blitz well and scrape out into a large mixing bowl finish seasoning with ground black pepper and salt.
  6. Use clean hands or wear plastic gloves to form the mixture into 12 meatballs and place them on the roast tray. Pop in the oven and cook for 15 minutes or until golden and cook through.
  7. Using a tablespoon place three little portions of quinoa along the warm plate. Pop on the top of each portion turkey meatball. Drizzle all with mint yoghurt sauce and sprinkle over toasted flaked almonds. Garnish with fresh mint leaves and serve straight away.

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