Greek Turkey Meatball Bowls

Ingredients

• 1 lb ground turkey
• 1/2 cup whole wheat bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp garlic herb seasoning
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2 tbsp fresh parsley, chopped (optional)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
2. Mix the meatball ingredients: In a large bowl, combine the ground turkey, bread crumbs, Parmesan cheese, minced garlic, garlic herb seasoning, oregano, salt, pepper, egg, and parsley. Mix until well combined.
3. Form the meatballs: Shape the mixture into 1.5-inch meatballs and place them on a parchment-lined baking sheet.
4. Bake the meatballs: Bake for 20-25 minutes, or until cooked through and golden brown.
5. Prepare the quinoa: Bring the quinoa and water (or broth) to a boil, then reduce heat and simmer for 15 minutes. Let sit covered for 5 minutes.
6. Make the quinoa salad: In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, olive oil, red wine vinegar, oregano, salt, and pepper. Toss until mixed well.
7. Prepare the tzatziki sauce: Mix Greek yogurt, grated cucumber, garlic, olive oil, red wine vinegar, salt, and pepper until smooth.
8. Assemble the bowls: In serving bowls, place quinoa salad, top with meatballs, and drizzle with tzatziki sauce.

Nutrition