- Average
- Average budget
Ingredients
- MEATBALLS
- 1 lb 93% lean grd turkey
- 1/4 c almond meal
- 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 GREEK
- VINAIGRETTE
- 1/4 c extra virgin olive oil
- 1/4 c Greek yogurt (whole
- milk or low fat)
- 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
- BOWLS
- 2c Israeli couscous (pearl
- couscous) uncooked
- 1 pint cherry tomatoes, sliced
- 1 cucumber, peeled & diced
- 1/2 c feta cheese
Preparation
Step 1
MEATBALLS
Preheat oven to 425. Combine grd turkey, almond meal, spinach, feta cheese, parsley, garlic powder, oregano, black pepper, and salt in a lg bowl. Mix well to incorporate all the ingredients. 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 larger meatballs. Place the meatballs on a greased baking sheet. Cook for roughly 14 to 16 minutes. Remove from the oven and tent with foil to keep warm until you're ready to serve.
Step 2
CREAMY GREEK VINAIGRETTE
Combine olive oil, Greek yogurt, red wine vinegar, lemon juice, garlic, Dijon mustard, oregano, salt and pepper in a 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.
Step 3
MEATBALL BOWLS
Bring a medium saucepan of water to a boil. Add 2 cups of Israeli (pearled) couscous and cook 8 to 10 minutes, or until tender. Strain any remaining water. Set aside. Halve tomatoes. Peel and quarter the cucumber. Combine tomatoes, cucumber and 3 Tbsp of creamy Greek vinaigrette in a bowl. Toss to coat. Set aside. Divide couscous, cucumber-tomato mixture, and meatballs into 5 bowls. Top with feta cheese and ceamy Greek vinaigrette.