Greek Meatball Mezze Bowls

Low Sodium High Protein Egg-Free No Shellfish Nut-Free Gluten-Free American Turkey Dinner Lunch

Greek Meatball Mezze Bowls

Low Sodium High Protein Egg-Free No Shellfish Nut-Free Gluten-Free American Turkey Dinner Lunch
10 cups
Prep time: 35 minutes
Total time: 35 minutes

Description

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. Store-bought tzatziki is convenient and delicious, if you have extra time, you can make your own.

Directions

  1. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt and 1/8 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.
  2. Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.
  3. Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
  4. Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories412 cal
  • Total Fat19.7 g
  • Saturated Fat6.3 g
  • Cholesterol102 mg
  • Sodium557 mg
  • Carbohydrate Total29.3 g
  • Protein31.7 g
  • Phosphorus494 mg
  • Potassium898 mg
  • Fiber5.6 g
  • Calcium231 mg

Ingredients

  • 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
  • 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

Ingredients

  • 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
  • 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
  • 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
  • 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

Description

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. Store-bought tzatziki is convenient and delicious, if you have extra time, you can make your own.

Directions

  1. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt and 1/8 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.
  2. Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.
  3. Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
  4. Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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