20 mins active prep time, 2 servings
This recipe is from 'Lunch at 10 Pomegranate Street' - a collection of recipes to share by Felicita Sala.
Written and magnificently illustrated by Felicita Sala, this glorious celebration of community is filled with recipes from all over the world and simple instructions perfect for young chefs. Lunch at 10 Pomegranate Street is a visual feast to share and delight in.
Ingredients (included in delivery)
- 2 grated zucchini
- 500g turkey mince
- 150g crumbed feta
Ingredients (pantry items)
- Olive oil
- 1 tsp salt
- 1 clove garlic
- 1 egg
- 1/2 tsp cumin
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, salt, garlic, egg, cumin
1. Preheat oven
Preheat oven to 200*C.
2. Cook zucchini
In a pan, cook the zucchini with a little oil and a pinch of salt.
3. Prepare breadcrumbs
Soften the breadcrumbs with milk or water and squeeze out excess liquid.
4. Combine meatball ingredients
Mince the garlic and finely chop the parsley. Place the mince in a large bowl and add the zucchini, breadcrumbs, garlic, parsley, cumin, salt, egg, feta and the zest of 1 lemon.
5. Prepare meatballs>/h3>
Mix ingredients well with your hands. Then make spoon-sized balls. Heat up a large pan and fry the meatballs in some olive oil until golden brown (5 minutes).
6. Cook and serve
Place in a roasting try lined with oven paper and bake for 6-7 minutes until cooked. Serve with a little lemon juice.