Turkey feta meatballs with courgette yogurt & lemony grains

Name: Turkey feta meatballs with courgette yogurt & lemony grains
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 300 g pack Essential 3% fat British Turkey Breast Mince; 50 g feta, crumbled; 1 bunch salad onions, thinly sliced; 120 g pack baby spinach; 1 mixed size free range egg, beaten; 1 unwaxed lemon, finely grated zest and juice; 1 courgette, coarsely grated; 150 g Greek style yogurt; 1 tbsp olive oil; 250 g pack Merchant Gourmet Glorious Grains Red Rice & Quinoa

A lighter take on meatballs, leaning into seasonal, summer vegetables.

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Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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300g pack Essential 3% fat British Turkey Breast Mince
50g feta, crumbled
1 bunch salad onions, thinly sliced
120g pack baby spinach
1 mixed size free range egg, beaten
1 unwaxed lemon, finely grated zest and juice
1 courgette, coarsely grated
150g Greek style yogurt
1 tbsp olive oil
250g pack Merchant Gourmet Glorious Grains Red Rice & Quinoa

Place the turkey mince, feta and half the salad onions into a large bowl. Finely chop about 50g spinach leaves and add to the bowl with the beaten egg. Season, add ½ the lemon zest, then scrunch the mixture together with clean hands and form into 10 meatballs. Set aside and wash your hands.
Put the courgette into a bowl and scrunch with a good pinch of salt. Squeeze and discard any excess moisture, then add the remaining lemon zest and ½ the juice. Mix everything together with the yogurt and season.
Add the oil to a large frying pan over a medium-high heat. Once hot, add the meatballs and fry for 8-10 minutes, turning until cooked through with no pink meat, juices that run clear and golden brown on all sides.
Meanwhile, microwave the grains according to pack instructions and mix with the remaining spinach, onions and lemon juice. Spread the yogurt across 2 plates, pile the turkey meatballs on top and serve immediately with the grains.