I wasn't around the house long enough this weekend to slow cook some meat for our lunches this week. Alternatively, I quickly picked up some chicken mince and a large courgette and whipped these bad boys up. They take no longer than 25 minutes to make from start to finish and keep well in the fridge for up to 4 days.
What I love about these meatballs is that they taste fresh, are full of flavour, and provide ample protein for a nutrient-dense lunch. The lemon, coriander, and garlic give them a Israeli / Mediterranean flavour, which is delectable with thickened Greek yoghurt. I often make these with turkey mince instead, which offers an even greater protein intake.
To prepare our lunches each morning, I load our lunch boxes with steamed kale (or fresh spinach), add a few chicken meatballs, diced cucumber and tomato, crumbled goats cheese, avocado, and a dollop of yoghurt with sunflower seeds. It makes for a perfect lunch during a busy day and takes no time at all to prepare.
Zesty Chicken Meatballs
Serves 4 - 5
500g chicken mince (or turkey / pork)
1 large courgette
4 garlic cloves
zest of 1 lemon
1/4 cup fresh coriander, chopped
1 1/2 tsp salt
1 Tbsp ground cumin
1/2 Tbsp paprika
1/2 tsp turmeric
1 organic egg
1 Tbsp coconut oil
- Preheat oven to 180 degrees.
- Place the mince in a large bowl. Grate the courgette, garlic, and lemon zest over the mince. Mix well.
- Add coriander, spices, egg, and salt. Mix well.
- At this point you could fry a little bit of the mixture to see if you like the balance of spices or if there is enough salt in it for your liking.
- Melt half the coconut oil on medium - high heat in a non-stick pan.
- Using a spoon, scoop up 2 Tbsp of the mixture, mould it into a thick log, and place it in the pan. Allow to cook for 1 - 2 minutes on all sides, turn the meatballs over, allowing them to brown on all sides. Repeat until you've used up all the mixture. You will need to add the remaining coconut oil half-way through cooking all the meatballs.
- Place the semi-cooked meatballs on a lined oven tray. Cook for 15 minutes.
- Remove from the oven and either serve them with cauliflower coconut couscous, sauted greens, or cool completely to refrigerate for lunches during the week.
Feed, nourish, value yourself.