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.

Ingredients

  • 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

Instructions

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.

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.

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