This is one of my absolute favourite recipes to make at the moment – its light and bright but super filling, and I love to serve it over zucchini noodles (zoodles), or cauliflower rice.
I highly recommend making a double batch of meatballs as they are a great ‘grab and go’ option for when time is tight and can be served with a salad, soup or in a veggie wrap, and I love the sauce as a sneaky way to get the microbiome boosting probiotics in without even thinking about it!
Moroccan Baked Turkey Meatballs with Lemon and Dill Yoghurt Sauce
Makes 8-10 meatballs
- 2 flaxseed ‘eggs’ (mix 2 tablespoons ground flaxseed with 6 tablespoons warm water and leave to thicken)
- 1 lb turkey mince
- 2 cloves garlic, diced
- 1 teaspoon cumin
- 1 teaspoon allspice
- ¼ cup cilantro, finely chopped
- ¼ teaspoon Himalayan salt
- ¼ teaspoon black pepper
Preheat oven to 400 degrees.
Mix all ingredients well in a large bowl or food processor. Shape into 8-10 meatballs.
Lightly spray a baking sheet with avocado oil, place meatballs on the sheet and bake meatballs for 20 minutes.
Lemon and Dill Yoghurt Sauce
- 1 cup Lavva Plant-Based Yoghurt
- ¼ cup dill, finely chopped
- Juice and zest of 1 lemon
- Pinch Himalayan salt and black pepper
Mix all ingredients well and drizzle over the meatballs.
This is one of the bonus recipes from my 28 Day Guided Gut Healing Program, which contains over 50 delicious and easy to make recipes that have been specially designed to heal your gut and rebalance your microbiome. For more information head to: