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Servings:

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.

Total Time

1hr 30min

3.2

5 Ratings

Author: Dixie Chik Cooks

Servings:

Ingredients

Meatballs

•

1 lb

Ground Turkey

•

1/2

Small White Onion , diced

•

Baby Bell Peppers

•

2 Tbsp

Greek Seasoning

•

Club Crackers , crushed

•

4 Tbsp

Kalamata Olives , chopped

•

1 tsp

Minced Garlic

•

1 cup

Feta Cheese

•

3/4 cup

Frozen Spinach , thawed, drained, chopped

•

1 tsp

Sea Salt

•

1/2 handful

Italian Flat-Leaf Parsley , chopped

Tzatziki

•

1 cup

Plain Greek Yogurt

•

1/2

Cucumber , diced

•

Lemon , juiced

•

1 clove

Garlic , minced

•

1 tsp

Olive Oil

•

1 tsp

Fresh Dill

or Dried Dill

•

1 tsp

Sea Salt

Couscous

•

1 cup

Israeli Couscous

or Pearl Couscous

•

2 cups

Water

or Broth

•

1 tsp

Sea Salt

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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.

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.

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.

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.

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).

Garnish meatballs with Italian Flat-Leaf Parsley (1/2 handful) and serve with tzatziki and couscous.

Author's Notes

Look for “ground turkey” vs. “lean ground turkey”.

You can find boxed spinach in the frozen section – look for chopped instead of a whole so you can skip a step.

Instead of fresh garlic, substitute with 1 tsp jarred minced garlic. This is usually found in the produce section.

Aluminum foil sprayed with a nonstick cooking spray can be used in place of parchment paper.

Nutrition Per Serving

CALORIES

609

FAT

28.4 g

PROTEIN

43.6 g

CARBS

63.3 g