In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Tzatziki-topped turkey meatballs and arugula salad
Gluten-Free Friendly, Soy-Free
2 Servings, 590 Calories/Serving
25 Minutes
Lean turkey meatballs marinated in cumin, coriander, green onions and lemon zest are enriched by a creamy homemade tzatziki salad made with crisp cucumbers and fresh mint.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
- ¾ pound seasoned ground turkey
- 1 Persian cucumber
- small bunch mint
- 1 lemon
- ½ cup Greek yogurt
- 1 teaspoon harissa
- 3 cups wild arugula
- ¼ cup Marcona almonds
- ½ teaspoon sumac
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Make meatballs
In a large sauté pan, heat 2 tablespoons oil on medium until shimmering. Form seasoned ground turkey into 2-inch thick balls (it should make about 6, 2-ounce meatballs). Sear meatballs, turning several times, until golden brown on all sides and firm to the touch, 12 to 14 minutes. Move on to next steps while cooking.
2
Make tzatziki
*Rinse cucumber, cut in half lengthwise and slice into ½-inch half moons.
*Rinse mint and coarsely chop.
*Zest ½ of lemon. Juice lemon.
In a small bowl, combine cucumber with mint, lemon zest, yogurt and salt to taste. Add 1 tablespoon lemon juice.
*Rinse mint and coarsely chop.
*Zest ½ of lemon. Juice lemon.
In a small bowl, combine cucumber with mint, lemon zest, yogurt and salt to taste. Add 1 tablespoon lemon juice.
3
Make dressing
Combine 1 tablespoon lemon juice with harissa, 2 teaspoons oil and salt to taste. Drizzle dressing over arugula and toss in almonds.
4
Garnish, plate
Divide meatballs evenly between two plates. Top with tzatziki and garnish with sumac. Serve arugula salad on the side.