Greek meatballs with tomato-cucumber salad and lemon-tahini dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek meatballs with tomato-cucumber salad and lemon-tahini dressing

Mediterranean, Gluten-Free, Dairy-Free, Family-Friendly, Lean & Clean, Paleo, Carb-Conscious, Soy-Free

2 Servings, 590 Calories/Serving

20 Minutes

Inspired by Greek farm fare, we created a colorful spread of crisp cucumber, juicy tomatoes, and your choice of protein spiced with citrusy sumac and minty thyme.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sun Basket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • 1 organic cucumber
  • 2 organic Roma or other tomatoes
  • 1 organic red onion
  • 4 or 5 sprigs organic fresh mint
  • 3 ounces organic baby spinach or other leafy greens
  • Sun Basket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)

Nutrition per serving

Calories: 590, Protein: 26g (52% DV), Fiber: 8g (32% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 10g (50% DV), Cholesterol: 65mg (22% DV), Sodium: 135mg (6% DV), Carbohydrates: 25g (8% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook your protein

Ground meat:
  • Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
  • In a large bowl, combine the meat and za'atar, season with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.

Shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
  • In a large bowl, combine the shrimp and za'atar, season with salt and pepper, and toss to coat.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate.

Scallops:
  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate.
  • In a large bowl, combine the scallops and za'atar, season with salt and pepper, and toss to coat.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.

Tofu:
  • Pat the tofu dry with paper towels; cut into 1-inch cubes.
  • In a large bowl, combine the tofu and za'atar, season with salt and pepper, and toss to coat.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate.

While your protein is cooking, start preparing the salad.

2

Make the tomato-cucumber salad

  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 1 cup [2 cups].
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Peel the onion and cut into enough ¼-inch-thick slices to measure ½ cup [1 cup].
  • Strip the mint leaves from the stems; finely chop the leaves.
In a large bowl, toss together the spinach, cucumber, tomatoes, onion, mint, and 1 to 2 teaspoons oil; season generously with salt and pepper.

3

Finish the lemon-tahini dressing

In a small bowl, stir together the lemon-tahini dressing base and 2 to 3 tablespoons oil; season to taste with salt and pepper.

Serve

Transfer the salad to individual plates and top with your protein. Drizzle with as much lemon-tahini dressing as you like and serve any remaining dressing on the side.
Kids Can!
  • Measure the cucumber and onion.
  • Strip the mint leaves.
  • Assemble the salad.
  • Stir the lemon-tahini dressing.
  • Drizzle the protein with dressing.