Tzatziki-topped turkey meatballs and arugula salad

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

Tzatziki-topped turkey meatballs and arugula salad

Gluten-Free, 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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


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

Wash produce before use


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.


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.


Make dressing

Combine 1 tablespoon lemon juice with harissa, 2 teaspoons oil and salt to taste. Drizzle dressing over arugula and toss in almonds.


Garnish, plate

Divide meatballs evenly between two plates. Top with tzatziki and garnish with sumac. Serve arugula salad on the side.

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