Turkey Meatballs, Quinoa & Broccoli

📝 Ingredients

• 600 g turkey breast
• 2 garlic cloves
• 15 g fresh parsley
• 40 g finely grated parmesan
• 1 egg
• 30 g breadcrumbs
• 1 tbsp olive oil
• 240 g quinoa
• 1 large head of broccoli (about 600 g)
• 200 g Greek yoghurt + ½ lemon (for the sauce)
• Salt, black pepper

🍴 Utensils

• Blender
• Baking tray + baking paper
• 2 saucepans with lids
• Steamer basket
• Fine sieve
• 4 airtight containers + 4 small pots

📖 Steps

1. Preheat the oven to 200 °C. Line the baking tray with baking paper and brush it with half the olive oil. Cut the turkey breast into cubes of about 3 cm, removing any white sinew, which gets in the way of blending.
2. Put the turkey in the food processor with the peeled garlic, parsley and parmesan. Pulse in 2-second bursts, 8 to 10 times, until the mixture is minced but not reduced to a paste. Add the egg, breadcrumbs, ½ tsp salt and some pepper, then pulse another 3 or 4 times.
3. Lightly wet your hands (the mixture sticks less) and shape 24 walnut-sized meatballs, about 30 g each. Place them well spaced on the tray and brush with the rest of the oil.
4. Bake for 15 minutes, until the meatballs are golden and firm to the touch; the inside should be white with no trace of pink. Don't overcook them: turkey is very lean and dries out quickly.
5. Rinse the quinoa in the fine sieve under cold water to remove its bitterness, then tip it into a saucepan with 480 ml water and 1 pinch of salt. Bring to the boil, cover and cook for 12 minutes over a low heat, then leave to swell for 5 minutes off the heat and fluff up with a fork.
6. Cut the broccoli into small florets, peel the stalk and slice it into rounds. Steam for 6 to 7 minutes, covered, in the steamer basket set over the second pan of simmering water: the broccoli should stay bright green and slightly crunchy. Spread it out on a plate so it cools quickly.
7. Make the sauce: squeeze the half lemon and mix the juice with the Greek yoghurt, 1 pinch of salt and some pepper. Divide the sauce between the 4 small lidded pots and keep it separate so the quinoa and meatballs don't go soggy.
8. Leave to cool for 20 minutes at most, then divide the quinoa and broccoli between the containers and add 6 meatballs to each. Close and store in the fridge: they keep for 4 days. Reheat for 2 minutes in the microwave with the lid ajar, and add the cold sauce just before eating.