Fruity Turkey Meatballs and Roasted Vegetable Couscous Recipe
Sweet, savoury and packed with flavour, these fruity turkey meatballs combine juicy turkey with rich feta, sweet apricots and fresh courgette. It’s served with roasted vegetable couscous and a bright, lemony yoghurt drizzle to create a well-balanced dish that’s both light and satisfying.
Healthy eating should fit your lifestyle, so you’ll be happy to know that our Fruity Turkey Meatballs are quick to prep, easy to make and perfect for batch cooking. They're ideal for busy weeknights and make great leftovers for lunches throughout the week.
Each serving delivers around 39g of protein, leaving you energised and ready to hit your next PB. It’s a nourishing meal that doesn’t compromise on flavour.
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
Ingredients
For the meatballs:
- 500g turkey mince
- 1 medium courgette
- 1 medium egg
- 2 tbsp white breadcrumbs
- 100g dried apricots
- 70g feta
- Zest from 1 lemon
For the vegetable couscous:
- 150g dried couscous
- 1 medium carrot
- 150g cherry tomatoes
- 1 red pepper
- 150ml vegetable or chicken stock
For the lemon yoghurt sauce:
- 100g 0% Greek yoghurt
- 15g parsley
- Juice from 1 lemon
For cooking:
- 2 tsps of olive oil for cooking
- Salt and pepper to taste
Method
Preheat the oven to 190°C fan.
To prepare your vegetables, grate the courgette, chop the apricots, slice the pepper and shred the parsley.
In a large bowl, add in the mince, courgette, zest of 1 lemon, apricot chunks, a beaten egg, feta and breadcrumbs. Season well and mix with your hands.
Roll the mixture into 12 evenly sized balls and lay them on a baking tray. Top tip – wet your hands before you start, as this stops the mixture from sticking to you.
In a separate baking dish, add in the peppers, carrots and tomatoes. Drizzle over 1 teaspoon of olive oil and ensure that everything is coated.
Bake both the vegetables and meatballs for 20 to 25 minutes.
While this is cooking, make your yoghurt sauce. Mix the yoghurt, parsley and the juice of 1 lemon, then season to taste with salt and pepper.
Move onto the couscous. Tip the couscous into a heatproof bowl and stir in 150ml of stock. Cover the bowl with a plate or cling film and set aside for 10 minutes. Uncover and fluff the grains with a fork, then stir in the roasted vegetables.
To serve, place the meatballs over the couscous and drizzle over the herby yoghurt sauce.
Leftovers:
Pop any leftovers into an airtight container in the fridge and they will keep for up to 3 days. You can eat it hot or cold – if you want to reheat it, keep the herby yoghurt separate and gently microwave the meatballs and couscous until piping hot throughout.
Find more of our meal prep recipes here.
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