Cal Smart Greek-Style Turkey and Feta Meatballs
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Cal Smart Greek-Style Turkey and Feta Meatballs

Cal Smart Greek-Style Turkey and Feta Meatballs

with Roasted Veggie and Olive Couscous

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.

Tags:
Calorie Smart
Allergens:
Milk
•Wheat
•Barley
•Rye
•Sesame
•Soy
•Oats
•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

½ cup

Feta Cheese, crumbled

(Contains Milk)

½ cup

Couscous

(Contains Wheat)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, 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*

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Nutrition Values

Calories730 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber6 g
Protein41 g
Cholesterol129 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Large Bowl
•Parchment Paper
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Whisk
•Medium Bowl

Cooking Steps

Make meatballs
1

Before starting, preheat the oven to 450ËšF. 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.**

Prep veggies
2

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.

Roast veggies
3

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.

Make couscous
4

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.

Finish prep
5

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.

Finish and serve
6

Stir parsley, olives and roasted veggies into couscous. Divide couscous between plates. Top with meatballs. Drizzle tzatziki over top.