A few months ago Mr Bball and I tried the 4-hour body diet for four weeks. After our China trip we were in desperate need of a short health kick. This diet was all about protein – no milk products (including yoghurt), no white carbohydrates and no sugar (including fruit).
So confession time, I didn’t exactly give up yoghurt for four weeks. You’ve read my blog, how could I. Instead I reduced my intake. Anyway I digress…what I want to share with you is one key lesson I learnt. The diversity of turkey. I made turkey burgers, turkey San Choy Bau and turkey chili con carne.
This recipe is inspired by a turkey kofta recipe from Jamie Oliver’s cooking magazine. Thanks Jamie!
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small onion, finely chopped
- ½ zucchini grated
- 500g turkey mince
- 1.5 teaspoon ground cumin
- 1.5 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1.5 tablespoon yoghurt for meatballs and 100g yoghurt for sauce
- 1 tablespoon chili flakes (optional/to taste)
- ½ cup chicken stock
- ½ chopped tomato
- Salt and pepper
- Plain flour to dust
- Part cook the onion and garlic in 1/2 tablespoon of olive oil until soft and starting to brown
- Put 1/2 onion and 1 clove of garlic into a bowl and add the turkey mince, zucchini, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1.5 tablespoon yoghurt, chili flakes, salt and pepper.
- Mix well and form into round meatballs – dust with plain flour. You should make around 18-20 small meatballs.
- Heat 1 tablespoon of olive oil in a pan and seal the meatballs until brown
- Remove the meatballs from the heat and clean the pan
- Return the pan to heat, add ½ tablespoon of olive oil and brown the onion and garlic
- Reduce heat and add ½ cup of chicken stock and ½ chopped tomato (or a full tomato if you love tomato).
- Add the turkey meatballs to the sauce and cook for 15-17minutes on medium heat or until cooked through. Turn half way through the cooking process to keep meatballs moist
- Add the 100g of Greek yoghurt to the meatballs for the last two minutes of the cooking process. Turn the heat to low before adding the yoghurt
- Serve with couscous.
A quick, tasty and perfect weeknight dinner.
My farewell fun yoghurt fact – “Turkish use to call yoghurt white oxygen.”* It doesn’t have a Greek origin – this is heartbreaking for me to read! I am Greek after all.