Turkey and courgette mini meatballs with yoghurt dip
Tender turkey and courgette meatballs, baked until golden and served with a lemon yoghurt dip.
- Time40 min
- LevelEasy
- Costabout £1.13 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a tray with baking paper and spray lightly.
- 2
Mix the turkey, courgette, egg white, spring onions, oregano, cumin and salt with your hands until just combined.
- 3
Roll into 20 small balls and space them out on the tray.
- 4
Bake for 18 to 20 minutes, turning once, until golden and cooked through with no pink inside.
19 min - 5
Stir the lemon juice into the yoghurt with a pinch of black pepper.
- 6
Serve the meatballs hot with the dip.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.