Greek Turkey Meatball Bowls with Tzatziki - Talley Farms Box

Ingredients

• Dinner
• 1 lb ground turkey
• 2 cloves garlic, minced
• 1/4 large red onion
• 1 egg
• 1/2 cup breadcrumbs or almond flour
• 1/4 cup chopped fresh dill
• 1/2 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 2 cups plain greek yogurt
• 1 cup diced small mini cucumbers
• 1/3 cup lemon juice
• 1/2 cup fresh chopped dill
• 2 cloves minced garlic
• 1/4 tsp pepper
• Spinach
• Tomato
• Red Onion
• Feta Cheese
• Kalamata Olives
• Marinated Artichokes
• Grilled Zucchini
• Quinoa
• Couscous
• Rice
• Start by making the tzatziki sauce.
• Place diced cucumber with a sprinkle of salt in a bowl and let sit for 10 minutes to release any extra moisture.
• Meanwhile, mix together yogurt, lemon juice, dill, garlic, salt and pepper.
• Drain cucumber, then add it in and stir to combine. Taste and add any additional salt or pepper if needed. Put in the fridge until ready to use.
• In a large bowl, add ground turkey and minced garlic.
• Grate 1/4 red onion into turkey.
• Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.
• Form into 14 meatballs.
• Heat sauce pan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning constantly to ensure even cooking on all sides.
• Let meatballs cool down.
• When ready to serve put rice, quinoa, or couscous down then top with meatballs, desired toppings, and tzatziki. Enjoy!
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