Moroccan Meatballs with Lemon Dressed Salad

Preheat the oven to 425 degrees F.

Line a rimmed baking tray with non-stick foil and spray lightly with cooking spray.

Remove the ground turkey from the refrigerator 15 minutes before preparing the meatballs.

Put the breadcrumbs in a medium size mixing bowl, add the spice blend and gently stir to blend.

Add the lemon juice, beaten egg white, and lemon zest to the breadcrumbs and gently blend together.

Add the ground turkey and, working gently so as not to compact the meat, combine all ingredients using a fork or your hands.

Make meatballs of equal size (2 per serving) with the turkey mixture.

Place the meatballs on the foil lined tray and lightly spray them lightly with cooking spray.

Bake the meatballs for 10-15 minutes or until cooked through.

When the meatballs are finished, remove them from the oven and let them rest as you prepare the salad.

Put the lettuce in a large bowl.

Wisk together the lemon juice, olive oil and honey in a small bowl. Pour the dressing over the lettuce and toss gently.

Add the salt and pepper to taste.

Place 1/2 of the salad on each individual serving plates and place 2 meatballs to the side of the salad.

* Available at most spice and gourmet food shops.

A cup of looseleaf lettuce, which is high in potassium and Vitamin A, has 10 calories, 0.8 grams of protein, 2 grams of carbohydrate and no fat.