Spiced Turkey Meatballs

Spiced Turkey Meatballs  Servings:  4

	500 g turkey breast mince, lean
	1 clove garlic, crushed
	1 tablespoon grated ginger root, fresh
	1 teaspoon curry powder, mild
	1 tablespoon soy sauce
	1 teaspoon salt
	2 tablespoon fresh mint, chopped
	2 tablespoon fresh coriander, chopped
	2 medium courgette
	4 tablespoon lemon juice, (juice of 1 lemon)

Heat the oven to 190°C/375°F/Gas Mark 5. Mix together the mince, garlic, ginger, curry powder, soy, salt and a tablespoon each of mint and coriander. Using clean hands, dipped in cold water, shape into 12 even size balls.

Line a shallow roasting tin with a sheet of non-stick baking paper and place the meat balls on top.

Top and tail the courgettes then cut into sticks. Arrange in another roasting tin or dish, season and sprinkle with half the lemon juice.

Bake both dishes together for 15-20 minutes until the meatballs feel firm when pressed. Turn the courgette slices once or twice in the oven and remove when just softened. Place on a platter, scatter over the remaining chopped herbs and serve alongside the meatballs.

Notes

Bake sliced courgettes (to serve) in the oven at the same time.