INGREDIENTS
for the meatballs
1 lb lean ground turkey (I use 85/15)
1/4 Cup parmesan breadcrumbs (I use Kinder’s brand)
1 egg, large
2 teaspoons garlic, minced
1/2 teaspoon salt, more or less to taste
1/2 teaspoon dried oregano, heaping
1/2 teaspoon ground cumin, heaping
1/2 teaspoon pepper, more or less to taste
1 tablespoon parsley, fresh, roughly chopped, more or less to taste
for the Tzatziki
1/2 Cup Greek, plain, yogurt, full fat or fat free
1/4 Cup English cucumber, grated and drained
1 teaspoon garlic, minced
1 Tablespoon lemon juice, fresh
1 Tablespoon dill, fresh, chopped
1/4 teaspoon salt, more or less to taste
1/4 teaspoon pepper, more or less to taste
for the bowl
1 Cup cooked rice (I use VeeTee Basmati brand)
1/2 Cup cherry tomatoes, sliced
1/2 Cup mini cucumber, sliced
1/4 Cup red onion, diced
1/4 Cup bell pepper, diced
dill or parsley for garnish
METHOD
Preheat oven to 400 degrees. Line a baking sheet with foil, spray generously with nonstick spray. In a medium bowl, combine meatball ingredients. Mix well to combine. I use a small cookie scoop to ensure even sized meatballs, placing them on the baking sheet, will make roughly 25-20 meatballs depending on size. Place in oven and cook for 20-25 minutes.
While meatballs are in the oven, prepare the Tzatziki sauce and bowl ingredients. To prepare cucumber for sauce, grate the cucumber (with skin on) then place the grated cucumber in a bar bowl or cheesecloth. Press to remove the majority of liquid. In a small bowl, combine all Tzatziki ingredients, stir to combine. Taste and adjust lemon, salt and pepper as desired. Set aside.
Cut vegetables for bowl, set aside. Check meatballs, broil for 3-5 more minutes depending on the level of crispiness desired. Serve with a salad. We love to top the salad with Kalamata olives, pepperoncini peppers and a greek dressing, or a simple oil and vinegar.
TIP:
Have leftovers? Try chopping the meatballs and place in a Greek Pita for a delicious gyro, using leftover vegetables and Tzatziki sauce!
