- Average
- Average budget
Ingredients
- MEATBALLS:
- 1 lb Lean Grd Turkey
- 1/4C Ground Almonds
- 1/4 C Spinach, Finely Chopped
- 2 Tbsp Feta Cheese
- 1 Tbsp Fresh Parsley,
- chopped
- 1 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- CREAMY VINAIGRETTE
- 1/4C Olive Oil
- 1/4C Greek Yogurt
- 2 Tbsp red wine vinegar
- 2 garlic cloves
- 1 lemon juice
- 1 tsp dried oregano
- 1 tsp Dijon or grd mustard
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1/4 tsp salt
- GREEK TURKEY MEATBALL BOWLS:
- 1 C Israeli Couscous (Pearl) or Farro, uncooked
- 1 Pint Cherry Tomatoes, Sliced
- 1 English Cucumber, Sliced
- 1/2C Feta Cheese
Preparation
Step 1
MEATBALLS:
Preheat oven to 425.
Combine grd turkey, grd almonds, spinach, feta cheese, parsley, garlic powder, oregano, black pepper and salt in large bowl. Mix well to incorporate all the ingredients.
GREEK TURKEY MEATBALL BOWLS:
Follow instructions on packaging for either the Couscous or Farro. Strain any remaining water and set aside.
Halve tomatoes. Peal and quarter the cucumber. Combine tomatoes, cucumber and 3 Tbsp of creamy Greek Vinaigrette in a bowl. Toss to coat. Set aside.
Divide couscous or farro, cucumber-tomato mixture, and meatballs into 5 bowls. Top with feta cheese and creamy Greek Vinaigrette.
Step 2
Use a spoon or your hands to form 1 1/2 inch meatballs. This recipe should yield about 20 - 22 meatballs, or less if you make them larger. Place the meatballs on a greased baking sheet. Cook for roughly 14 - 16 minutes. Remove from the oven and tent with foil to keep warm.
Step 3
CREAMY GREEK VINAIGRETTE:
Combine olive oil, Greek yogurt, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt and pepper in blender. Blend on high for 30 seconds to 1 minute, or until smooth and creamy. Transfer to a bowl. Cover and refrigerate until you're ready to serve.