Minty turkey keftedes with bulgur and tzatziki
Baked Greek meatballs scented with mint, with bulgur and yogurt sauce.
Open in the appPer serving
- Calories
- 598 kcal
- Protein
- 42.9 g
- Carbohydrates
- 62.5 g
- Fat
- 21.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Ground turkey130 g
- Bulgur55 g
- Mint5 g
- Onion30 g
- Breadcrumbs10 g
- Nonfat Greek yogurt70 g
- Cucumber80 g
- Garlic1 clove
- Cherry tomatoes100 g
- Extra virgin olive oil10 g
- Saltto taste
- Black pepperto taste
Contains: gluten, lactose,
Method
- Preheat a conventional oven to 200 °C and line a tray with baking paper. Grate the onion and chop the mint.
- Mix the turkey mince with the onion, mint, breadcrumbs, salt and black pepper until even; with wet hands shape 8 small balls, place them on the tray and brush with half the extra virgin olive oil.
- Bake for 18 minutes, turning halfway, until golden and firm to the touch.
- Meanwhile put the bulgur in a bowl, cover with twice its volume of boiling salted water, cover with a plate and leave to swell for 12 minutes, until the water is absorbed; fluff with a fork.
- Grate the cucumber, squeeze it and mix it with the Greek yoghurt, very finely chopped garlic and a pinch of salt. Halve the cherry tomatoes and dress them with the remaining oil. Serve the keftedes with the bulgur, tzatziki and tomatoes.
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