Turkey Meatballs with Preserved Lemon Dressing

This recipe has some Moroccan flavours and as ever an Ottolenghi inspiration. You should be able to make 12 meatballs, 3 each for 4 people. About 300 calories per person.


  • 50g frozen sweetcorn
  • 1 slice white bread (crusts removed)
  • 500g minced turkey (or chicken if you can’t get it)
  • 1 small onion, grated
  • 1 clove of garlic, crushed
  • 15g coriander, finely chopped
  • 10g parsley, finely chopped
  • 1 tsp ground coriander
  • 1 small red chilli, finely diced
  • 1 tbs vegetable oil
  • Salt and black pepper
  • 1 preserved lemons, flesh and skin diced
  • 2 tbs greek yoghurt
  • 1 tbsp harissa paste

What to do 

  1. Soak the bread in water, squeeze it out and put in a bowl.
  2. In a dry frying pan toast the sweetcorn until golden edged.
  3. Place the corn in the bowl with the bread, mince, onion, garlic, fresh herbs, coriander, chilli, salt, pepper and egg.
  4. Mix with a fork and form into 12 golfball sized balls.
  5. Heat the oil in the frying pan and brown the meatballs in batches if needed.
  6. Place the balls on a baking sheet and cook in the oven at 180c for 10 minutes.
  7. While they cook mix the lemons with the yoghurt and Harissa paste.
  8. I served the meatballs and dressing along side some rice salad and roasted butternut squash.

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