Red turnip meatball with vegetal protein and greek yogurt sauce



  • 100g cooked red turnips
  • 75g cooked carrots
  • 40g ricotta cheese
  • 3 scoops of EnerZona Vegetal Protein
  • 1 clove chopped garlic
  • 1 sprig fresh thyme
  • 3 tablespoons white sesame seeds
  • 1 tablespoon of extra virgin olive oil
  • 90g of low-fat Greek yogurt
  • grated rind of 1 untreated lemon
  • pepper



Preheat oven to 180°C.

In a bowl, mash turnips and carrots with a fork. Add ricotta cheese, garlic, fresh thyme leaves, and Vegetal Protein. Mix well with a spoon to make a thick mixture.

Using your hands, shape the meatballs. Flatten slightly and roll in sesame seeds.

Place the meatballs on a baking sheet lined with parchment paper, drizzle with extra-virgin olive oil, and bake for 15 minutes.

Remove from oven and serve with a sauce of creamy Greek yogurt, freshly ground pepper, and lemon zest.


Recipe for 4 complete blocks.