These turkey meatballs are low in fat and high in protein but packed with flavour as they’re mixed with lots of chopped coriander and some cumin before being fried until crispy. A simple tomato sauce is jazzed up with spicy harissa, warming cinnamon and some chickpeas for extra fibre and protein.
Very finely chop the coriander stems and leaves. Add to a mixing bowl with the turkey, protein powder, instant oats and cumin. Season with a pinch of salt then mix together by hand until combined.
Heat the 1 tbsp olive oil in a non-stick frying pan. Roll heaped tablespoons of the meatballs mixture into balls and add to the pan. Fry until golden on all sides. You may need to do this in two batches to avoid crowding the pan.
In a separate frying pan, heat the 1/2 tbsp olive oil and onion over a medium-low heat. Cook until starting to turn golden, 7-10 minutes, then add the chilli flakes, tomatoes, stock cube, lemon zest, cinnamon, harissa and chickpeas. Add ½ tin of water (around 1 cup / 250ml) to the pan and stir everything together. Bring to the boil then turn down to simmer for 10 minutes to thicken slightly. Taste and season with salt, as needed.
Cook the brown rice according to the directions on the package.
Serve the meatballs and sauce with rice, yogurt and salad leaves.
For a vegetarian version, swap the turkey meatballs for our Vegan Meatballs made with white beans
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