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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.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 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)
Nutritional Information
Calories: 517
Protein: 34g
Carbs: 23g
Fat: 22g
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 (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 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
Nutritional Information
Calories: 596
Protein: 51g
Carbs: 23g
Fat: 23g
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.
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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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