Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki
Greek

Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki

Tender, herb-scented turkey meatballs nestle alongside fluffy quinoa pilaf, crowned with cool, garlicky tzatziki that's thick enough to coat a spoon. A bright, satisfying meal that brings the warmth of a Greek taverna to your weeknight table.

By Chef Laura Bonicelli

fetaspinach

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

Nutrition Facts

Per Serving (serves 4 servings)

Calories545
Total Fat21g
Cholesterol104mg
Sodium526mg
Total Carbohydrates48g
Dietary Fiber11g
Sugars18g
Protein43g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 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. 2

    Toss together the remaining cucumber and cherry tomatoes, set aside.

  3. 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. 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. 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.