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Greek Meatball Mezze Bowls
Carolyn A. Hodges, R.D.
“With a variety of flavors and textures (and a whopping 30 grams of protein!), these Mediterranean-inspired meal-prep bowls will keep you fueled all afternoon. The turkey meatballs are adapted from Greek Turkey Burgers with Spinach, Feta & Tzatziki by Hilary Meyer. Look for premade tzatziki near the specialty cheeses and dips at your grocery store or make your own (see Associated Recipes).”
1 cup frozen chopped spinach, thawed
1 pound 93%-lean ground turkey
½ cup crumbled feta cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
⅜ teaspoon salt, divided
⅜ teaspoon ground pepper, divided
2 cups cooked quinoa, cooled (see Associated Recipes)
2 tablespoons lemon juice
1 tablespoon olive oil
½ cup chopped parsley
3 tablespoons chopped mint
2 cups sliced cucumber
1 pint cherry tomatoes
¼ cup tzatziki
1Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, ⅛ teaspoon salt and ⅛ teaspoon pepper in a medium bowl; mix well. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165°F.) Set the meatballs aside to cool.
2Combine quinoa, lemon juice, oil, parsley, mint and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, ½ cup cucumbers and ½ cup cherry tomatoes.
3Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
4Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.