Mediterranean turkey meatball bowls

Cumin and paprika turkey meatballs with roasted sweet potato and broccoli, finished with roasted garlic hommus, quick-pickled red onion, feta and lemon.

Serves 4 · About 1 hour 10 minutes

Ingredients

Roast vegetables

• 300 g sweet potato, peeled and cut into 1.5 cm cubes
• 500 g broccoli florets
• 20 mL olive oil
• Salt and cracked black pepper, to taste

Turkey meatballs

• 400 g Ingham’s Turkey Breast Mince
• ⅓ cup panko breadcrumbs
• 30 mL chicken stock or water
• 1 large egg
• ¼ cup finely chopped flat-leaf parsley
• 1 tsp ground cumin
• ½ tsp sweet paprika
• ½ tsp garlic powder
• Salt, to taste

Quick-pickled red onion (for 4 bowls)

• ½ small red onion, thinly sliced
• 60 mL red wine vinegar
• 45 mL water
• ¼ tsp salt

Toppings per bowl

• ¼ of the drained quick-pickled onion batch
• 40 g Yumi’s Roasted Garlic Hommus (160 g for 4 bowls)
• 20 g feta, crumbled (80 g for 4 bowls)
• 1 lemon wedge
• A few sprigs of fresh dill

Method

1. Heat the oven to 200°C conventional or 180°C fan-forced. Line two trays with baking paper. Toss the sweet potato with 5 mL of the oil and a little salt and pepper. Spread it across one tray and roast for 20 minutes before adding the broccoli.
2. Stir the panko, stock, egg, parsley and spices together. Gently mix in the turkey and salt. With damp hands, roll into 12 meatballs and arrange them on the second tray.
3. Toss the broccoli with the remaining 15 mL oil and season. Turn the sweet potato and add the broccoli in a single layer. Use an extra tray if the vegetables are crowded. Put the meatball tray in the oven and roast for another 20 to 25 minutes. The sweet potato should roast for about 40 to 45 minutes in total, until golden and easily pierced with a fork. The broccoli should be tender with browned tips, and the centre of the largest meatball should reach 75°C.
4. While everything roasts, toss the red onion with the vinegar, water and salt. Leave for at least 10 minutes, then drain.
5. Divide the vegetables and meatballs among four bowls. Add one portion of the toppings to each bowl and serve with a lemon wedge.

Works great as meal prep too

Pack three meatballs and a portion of roast vegetables into each container. Keep the hommus, feta and pickled onion separate and add them after reheating.

Nutrition is estimated per bowl using the Ingham’s and Yumi’s labels. The hommus label does not list fibre, so its fibre contribution is estimated.