Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki
These Greek Turkey Meatballs are filled with flavor and texture. The bite of the feta is contrasts with the cool cucumber tzatziki.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Servings
4 servings
Ingredients
- 12 large cucumber (peeled and shredded)
- 1 1/2 cupsGreek yogurt
- 1 1/2 teaspoonsminced garlic
- 1 teaspoonfreshly squeezed lemon juice
- Kosher salt and freshly ground black pepper (to taste)
salad
- large remaining cucumber ( diced)
- 2 cupshalved cherry tomatoes
meatballs
- 1 Cupfrozen chopped spinach
- 1 poundlean ground turkey
- 1/2 cupcrumbled feta cheese
- 1/2 teaspoongarlic powder
- 1/2 teaspoondried oregano
- 1/4 teaspoonkosher salt
- 1/4 teaspoonfreshly ground black pepper
pilaf
- 2 cupscooked quinoa
- 2 tablespoonslemon juice
- 1 tablespoonextra-virgin olive oil
- 1/2 cupchopped Italian parsley
- 1/2 cupchopped mint
Instructions
- 1
Grate the cucumber into the yogurt and stir to combine Stir in the garlic, lemon juice, salt, and pepper. Cover and set aside in the refrigerator.
- 2
Toss together the remaining cucumber and cherry tomatoes, set aside.
- 3
Using paper towels, squeeze the extra liquid from the spinach. In a medium-sized bowl, combine the spinach with the turkey, feta, garlic powder, oregano, salt, and pepper. Mix well.
- 4
Form the mixture into meatballs. I use an ice cream scoop for this for consistency. Heat a large non-stick skillet over medium heat. When hot, coat with cooking spray. Working in batches, cook the meatballs, browning on all sides until they reach a temperature of 165 degrees F. Set the meatballs aside.
- 5
Combine the cooked quinoa, lemon juice, oil, parsley, mint salt, and pepper in a medium-sized bowl. Divide the quinoa among four plates and top with the divided meatballs. Top each serving with 1/2 cup each of the cucumbers and tomatoes.
Nutrition (per serving)
545
Calories
43g
Protein
48g
Carbs
21g
Fat
11g
Fiber
526mg
Sodium