Cal Smart Greek-Style Turkey and Feta Meatballs
with Roasted Veggie and Olive Couscous- Milk
- Wheat
- Barley
- Rye
- Sesame
- Soy
- Oats
- Sulphites
This Mediterranean-inspired dinner is an absolute flavour bomb! Feta cheese and parsley make the turkey meatballs divine and, while roasted veggies and olives boost up the couscous like never before.
Ingredients
250 g
Ground Turkey
½ cup
Feta Cheese, crumbled
(Contains: Milk)
½ cup
Couscous
(Contains: Wheat)
¼ cup
Italian Breadcrumbs
(Contains: Milk, Wheat, Barley, Rye, Sesame, Soy, Oats)
1 unit
Chicken Broth Concentrate
160 g
Sweet Bell Pepper
7 g
Parsley
56 g
Red Onion
56 mL
Tzatziki
(Contains: Milk)
200 g
Zucchini
30 g
Mixed Olives
(Contains: Sulphites)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Line a baking sheet with parchment paper. Add turkey, feta, breadcrumbs, half the Dill-Garlic Spice Blend and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven until golden-brown and cooked through, 14-16 min.**
Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut onion into 1-inch pieces.
Add onions, peppers, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, flipping halfway through, until tender-crisp, 12-14 min.
Add broth concentrate, 2/3 cup water, 1 tbsp butter and 1/8 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork.
Meanwhile, roughly chop parsley. Drain, then roughly chop olives. Whisk together tzatziki, remaining Dill-Garlic Spice Blend and 1 tbsp water (dbl for 4 ppl) in a medium bowl.
Stir parsley, olives and roasted veggies into couscous. Divide couscous between plates. Top with meatballs. Drizzle tzatziki over top.
