Paprika, Parsley and Lemon Turkey Meatballs
Mains | 04.03.2016
INGREDIENTS: (Serves 1)
1tsp Flaxseed Oil
1 Red Onion (Diced)
150g Turkey Mince (I used MuscleFood)
½ tsp Smoked Paprika
½ Lemon Zest
5-10g Fresh Parsley (Finely Chopped)
1 Garlic Clove (crushed)
200g Chopped Tomatoes (1/2 tin)
1 Courgette (Sprialized)
15g Feta Cheese (Crumbled)
Heat the oil in a medium sized saucepan.
While the oil warms up, dice the onion and then add it to the pan. Stir occasionally until the onion softens.
In a bowl mix together the turkey mince, lemon zest and parsley.
Add the crushed garlic to the onions and cook for another 1-2mins, then add the chopped tomatoes. Leave to simmer.
Roll the turkey mix into 10balls.
Once the tomato mix has been simmering for about five mins add the meatballs and place a lid on top. This allows the meatballs to cook through without becoming dry.
Meanwhile spiralise the courgette and place in a bowl (You could steam it if you don’t like it raw).
The meatballs should be cooked all the way through after 10mins, but cut one open just to check.
Top the courgetti with the meatballs and tomato sauce, garnish with crumbled feta and a parsley leaf.
Calories = 316kcal
Protein = 42.6g
Fat = 9.6g (Saturated fat = 3.2g)
Carbohydrates = 16.5g (Sugars = 15g)
You could also add in some wholemeal pasta to boost the calories and carbohydrates.
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