Greek Turkey Meatballs with Tzatziki and Couscous
Packed with flavorful feta cheese and vitamin K-rich spinach, these Greek meatballs, or keftedes, get a healthy makeover with ground turkey instead of the usual lamb and beef. They’re crazy delicious over couscous or stuffed in pita bread and topped with addictive tzatziki sauce.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
step 2
Combine Ground Turkey (1 lb), White Onion (1/2), Baby Bell Peppers (3), Greek Seasoning (2 Tbsp), Club Crackers (20), Kalamata Olives (4 Tbsp), Garlic (1 tsp), Feta Cheese (1 cup), Frozen Spinach (3/4 cup), and Sea Salt (1 tsp) until thoroughly combined.
step 3
Using a cookie scoop, form evenly sized meatballs, placing them on the parchment-lined sheet pan. Place the pan in the refrigerator and set a timer for 30 minutes.
step 4
Meanwhile, prepare the Tzatziki. Combine Plain Greek Yogurt (1 cup), Cucumber (1/2), 1 Tbsp of Lemon Juice (1), Garlic (1 clove), Olive Oil (1 tsp), Fresh Dill (1 tsp), and Sea Salt (1 tsp), cover and refrigerate until ready to serve.
step 5
Bring Water (2 cups) to a boil in a medium-sized sauce pan. Add Sea Salt (1 tsp) and Israeli Couscous (1 cup), and stir. Cover and reduce heat to medium-low and simmer for 8-10 minutes, until water has been absorbed.
step 6
When the timer goes off, remove the meatballs from the refrigerator and place them in the oven. Bake meatballs for 15-20 minutes, until internal temperature reads 165 degrees F (75 degrees C).
step 7
Garnish meatballs with Italian Flat-Leaf Parsley (1/2 handful) and serve with tzatziki and couscous.
