Turkey meatballs
with warm zucchini ribbons


• 500 g ground turkey
• 100 g feta cheese, crumbled
• 80 g sun-dried tomatoes, chopped
• 1 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 1 egg
• ½ tsp garlic powder
• 30 g ground almonds
• 3 tbsp water
• Olive oil for frying

• 8 zucchini, thinly sliced ribbons
• 3 tbsp olive oil
• 2 garlic cloves, minced
• ½ tsp red pepper flakes

• Feta cheese, crumbled


Place the turkey, feta, tomatoes, thyme, egg, garlic powder, ground almonds and water in a medium bowl and mix well. Shape mixture into sixteen 1 inch balls.

Heat the olive oil in a deep skillet and fry the meat balls for 4-5 minutes on each side, until golden brown and cooked thoroughly.

Remove the meatballs from the frying pan and place them on paper towel-lined plate to absorb any excess oil.

For the salad
Using a large sauce pan, bring salted water to a boil. Add the zucchini ribbons and cook for two minutes. Remove the ribbons and drain in a colander.

Heat the olive oil, garlic and chili flakes for 20 seconds in the sauce pan and mix in the zucchini ribbons.

Serve meatballs with warm zucchini ribbons and garnish with crumbled feta cheese.