The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 150g British turkey mince (use half)
- 1 onion (use half)
-
1 tbsp baharat spice blend (use half)(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 80g greek style yoghurt (use half) (Milk)
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
10g chicken stock powder (use half)(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
- 1 handful of fresh mint (use half)
- 80g green beans (use half)
-
200g passata (use half)(tomatoes, salt, citric acid)
- 20g whole almonds (use half) (Nuts)
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 520Kcal |
| 402kJ | 2177kJ | |
| Fat | 4.0g | 22g |
| of which saturates | 0.9g | 5.1g |
| Carbohydrates | 4g | 24g |
| of which sugars | 2.8g | 15g |
| Protein | 6.4g | 34g |
| Salt | 0.41g | 2.2g |
| Fibre | 2.9g | 16g |
Ingredients
Ingredients
- 300g British turkey breast mince
-
200g passata(tomatoes, salt, citric acid)
- 80g greek style yoghurt (Milk)
-
1 tbsp baharat spice blend(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
-
230g chickpeas(Chickpeas, water, salt)
- 110g baby tomatoes
- 80g green beans
- 20g whole almonds (Nuts)
- 1 handful of fresh mint
- 1 onion
- 40g baby spinach
Allergens
Contains:
Milk, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 599Kcal |
| 406kJ | 2507kJ | |
| Fat | 3.7g | 23g |
| of which saturates | 0.9g | 5.4g |
| Carbohydrates | 4g | 24g |
| of which sugars | 2.5g | 15g |
| Protein | 8.3g | 51g |
| Salt | 0.38g | 2.3g |
| Fibre | 2.6g | 16g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Baharat Turkey Meatballs with Chickpeas, Mint Yoghurt & Almonds
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant Middle Eastern-style stew is packed with nutrients. Flavour juicy British turkey mince with baharat, a classic Middle Eastern spice blend. Simmer with chunky chickpeas and juicy plum tomatoes. Top with a creamy mint yoghurt.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large saucepan, a medium bowl, a small bowl, a sieve & a measuring jug
Let's prep
- Finely dice the onion. Halve the tomatoes. Trim and cut the green beans into thirds. Drain and rinse the chickpeas
- In the medium bowl, combine the turkey with half the baharat spice and half the ginger & garlic paste. Season with a pinch of salt and pepper. Mix and form into 10 meatballs (5 for 1 person)
Simmer simmer
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs, onion and green beans and cook for 5 mins, turning the meatballs until browned all over
- Add the tomatoes, the remaining baharat spice and ginger & garlic paste to the pan. Cook for 2 mins, then add the passata, stock powder, chickpeas and 150ml water (75ml for 1 person)
- Bring to the boil, then lower the heat and simmer for 11 mins, until the meatballs are cooked through and the sauce has thickened
Make the mint kefir dressing
- Meanwhile, pick the mint leaves from the stalks and roughly chop (reserving a few leaves for garnish)
- Add the mint to the small bowl with the yoghurt and 1 tbsp water (1/2 tbsp for 1 person). Season with salt and pepper
- Roughly chop the almonds. Rinse the spinach
Wilt the spinach
- In the final minute, stir the spinach into the meatball pan and simmer for 1 min, until wilted. Season to taste
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Plate up
- Share the meatballs and chickpeas between bowls
- Drizzle over the mint yoghurt. Scatter with the almonds and reserved mint leaves to finish
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