Spiced Turkey and Courgette meatballs

Wed, 29 July 2026

Ingredients

1 courgette

400g turkey mince (easily swapped for pork)

100g breadcrumbs

2 teaspoons dried oregano

2 teaspoons cumin

2 garlic cloves crushed

Sea salt & cracked black pepper

2 eggs

1 tbsp olive oil

200ml chicken stock

50g butter

To serve: tzatziki, fresh greek salad, herby couscous

Method:

Begin by grating the courgette into a clean cloth and squeezing out the excess water.

Place in a large mixing bowl with the turkey mince, breadcrumbs, oregano, cumin, garlic, salt & pepper.

Mix well and then add the 2 eggs, mix really well. I like to use my hands.

Shape the mixture into 12 even size balls. If time allows, cover and place in the fridge for up to 24hrs.

Place a large pan over a medium high heat, add a tablespoon of olive oil.

Once hot, place down the meatballs in clockwise order.

Leave for 2-3 minutes and turn.

In another 2-3 minutes, once they are getting golden, toss around the pan in a circular motion trying to keep them as balls.

Fry again for a few minutes before pouring over the stock and popping on the lid.

I let these cook here for 5-7minutes.

Remove the lid, add butter and fry for 2 mins. This will create a delicious glaze on the balls.

Serve hot with lots of tzatziki as your sauce and salad.