Turkey Meatballs in Lemon Sauce with Green Beans

Ingredients

• 5 1/2 oz (150 g) ground turkey
• 3/4 oz (20 g) feta
• 1 oz (30 g) red onion
• 1 tsp (2 g) lemon zest
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 cup (120 ml) low-sodium chicken broth
• 6 1/2 oz (180 g) green beans
• 5 1/2 oz (150 g) riced cauliflower
• 2 tbsp (30 ml) lemon juice
• 1 large (50 g) egg
• 1 tbsp (3 g) fresh dill

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Method

1. Grate the onion, squeeze dry, mix into the ground turkey with the crumbled feta and zest; roll eight balls.
2. Brown in the oil over medium-high heat 5-6 minutes, until deep gold and loose in the pan.
3. Add broth and beans, cover, simmer 8 minutes, until it reads 165°F (74°C); steam the riced cauliflower 4 minutes alongside.
4. Off the heat, whisk the egg with the lemon juice and a ladle of broth, stir it back.
5. Return the pan to the lowest heat 2-3 minutes, stirring, until the sauce coats a spoon; it must never bubble. Stir in the dill.
6. Serve it over the cauliflower rice; meatballs keep three days, the sauce never reheats.