Turkey meatballs with green olives in lemon-herb sauce

Ingredients:
Meatballs:
● 400g ground turkey
● 1 egg
● 1 small onion, finely chopped
● 1 garlic clove, pressed
● 80g green olives OLE!, coarsely chopped
● 1 tbsp chopped parsley
● 1/2 tsp dried thyme
● 1 tbsp breadcrumbs (optional, if the mixture is too thin)
● Salt, freshly ground pepper
● Olive oil for frying

Lemon and herb sauce:
● 200ml vegetable or chicken stock
● 1 tbsp lemon juice + 1/2 tsp grated zest
● 1 tsp Dijon mustard
● 1 tbsp chopped parsley or dill
● 1 teaspoon corn or wheat flour (for thickening, optional)
● Salt, pepper to taste

Preparation:
1. Make the meatballs:
Mix all the ingredients in a bowl (do not mix too long – the mass should be fluffy, not compact). Form small meatballs (approx. 12 pieces).
2. Heat olive oil in a pan, fry the meatballs on each side until golden. Set aside.
3. In the same pan, add the broth, lemon juice and zest, mustard and herbs. Season. If you want to thicken, mix the flour in 2 tablespoons of cold water and add to the sauce.
4. Combine everything:
Put the meatballs back in the sauce. Simmer for approx. 10 minutes, covered. Taste – season if necessary.
5. Serve with:
○ couscous or jasmine rice
○ optional: rocket, parsley and fresh lemon slices