Turkey & Sundried Tomato Meatballs

• Ground turkey(500 g)
• Sun-dried tomatoes(80 g)
• Breadcrumbs(50 g)
• Parmesan(60 g)
• Eggs(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(2 tbsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(240 ml)
• Spinach(120 g)
• Couscous(220 g)
• Lemon(1)

Method

1. 1

   Finely chop {Sun-dried tomatoes}, mince {Garlic}, finely chop half the {Onion}, and roughly chop the {Spinach}. Zest and cut the {Lemon} into wedges. Grate the {Parmesan} for the meatballs and serving.

   ~14 min

2. 2

   In a bowl, mix {Ground turkey}, half the chopped {Sun-dried tomatoes}, {Breadcrumbs}, {Parmesan}, {Eggs}, half the {Garlic}, {Fresh parsley}, {Dried Oregano}, {Salt}, and {Black pepper}. Roll into 16 small meatballs.

   ~6 min

3. 3

   Heat {Olive oil} in a large deep skillet over medium heat. Add the meatballs and cook until lightly golden on most sides, 6 to 8 minutes. Transfer to a plate.

   ~8 min

4. 4

   In the same skillet, cook the remaining {Onion} and remaining {Garlic} for 3 minutes. Stir in {Tomato paste} and the remaining {Sun-dried tomatoes} for 1 minute, then add {Canned tomatoes} and {Vegetable Stock}. Bring to a gentle simmer.

   ~4 min

5. 5

   Return the meatballs to the sauce. Cover and simmer for 12 minutes until cooked through. Stir in the {Spinach} for the last 2 minutes so it wilts into the sauce.

   ~12 min

6. 6

   Put the {Couscous} in a heatproof bowl with a pinch of salt, pour over 240ml boiling water, cover, and stand for 5 minutes. Fluff, then spoon onto plates and top with the meatballs and sauce. Finish with the remaining {Parmesan} and {Lemon} wedges.

   ~5 min