Description
A delicious and nutritious Mediterranean-inspired dinner featuring Greek turkey meatballs, quinoa, and fresh vegetables.
Ingredients
Scale
- 1 lb ground turkey
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup dry quinoa, rinsed
- 2 cups water
- 4 cups fresh mixed salad greens
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, diced
- 1/4 cup raw red onion, cut into thin slivers
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted
- 1/2 cup tzatziki sauce
- 2 tbsp fresh dill, finely minced
Instructions
- Prepare the Quinoa: Rinse the quinoa well under cold water in a mesh strainer. In a medium saucepan, combine the quinoa and 2 cups of water (or chicken broth). Bring to a boil, then lower the heat, cover, and let simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork when done.
- Mix the Meatball Ingredients: In a large bowl, combine the ground turkey, panko breadcrumbs, beaten egg, dried oregano, garlic powder, salt, and black pepper. Mix gently until just combined—be careful not to overmix, as this can make your meatballs tough.
- Shape the Meatballs: Using your hands, shape the turkey mixture into golf-ball-sized meatballs. You should get about 16-20 meatballs, perfect for individual servings.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs, cooking in batches if needed to avoid overcrowding the pan. Sear them on all sides until golden brown and cooked through, about 10-12 minutes.
- Assemble the Bowls: In a large serving bowl, layer mixed salad greens, followed by the cooked quinoa. Top with golden meatballs, halved cherry tomatoes, diced cucumbers, slivers of onion, Kalamata olives, crumbled feta cheese, and a generous dollop of tzatziki sauce. Sprinkle with fresh dill for an aromatic finish.
- Enjoy! Serve immediately and dig into this colorful, healthful meal that delivers on both flavor and comfort!
Notes
Make-ahead advice: Prepare meatballs and store them in the fridge for up to 3 days before serving. Leftovers can be stored for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 3g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg