Turkey and Courgette Meatballs with Cauliflower Rice

Ingredients

• 1 courgette, coarsely grated

• 3 garlic cloves, crushed or grated

• 1 lemon, zest finely grated, juice reserved

• 1 heaped tsp fennel seeds, lightly ground using a pestle and mortar

• ¼ tsp chilli flakes, plus extra to taste

• ¼ tsp dried thyme

• 1 medium egg, lightly beaten

• 4 tbsp rolled oats, finely chopped in a blender (check for gluten-free)

• 500g turkey thigh mince (6% fat)

• 1 tbsp olive oil

• 1 (690g) jar passata

• 1 cauliflower, broken into florets

• 1 (25g) pack flat-leaf parsley, chopped

Directions

• Step 1

  Press the grated courgette in a sieve to remove excess moisture. Place in a large mixing bowl with the garlic, lemon zest, fennel, chilli flakes, thyme, egg, oats, ½ tsp salt and lots of black pepper; mix well.

• Step 2

  Mix in the turkey mince until combined; chill for at least 10 mins to firm up. Shape into 20 evenly sized meatballs.

• Step 3

  In a large pan, fry the meatballs in the oil over a high heat for 6-8 mins, turning, until browned all over. Add the passata with 150ml water; simmer over a lower heat for 15 mins or until cooked through.

• Step 4

  For the cauli rice, blitz the cauli florets in a food processor to rice-like grains. Heat 2 tbsp water in a large pan, add the blitzed cauli with seasoning; cover and steam for 3-4 mins, stirring occasionally, until tender. Stir through half the parsley and a good squeeze 
of lemon juice. Season to taste.

• Step 5

  Serve the cauli rice with the meatballs, scattered with the remaining parsley.