Greek-Inspired Feta Turkey Meatballs
with Roasted Potatoes and Tzatziki
Feta cheese is the secret ingredient for giving juicy DIY meatballs a briny, salty pop! Complete this Greek-inspired feast with garlic-dill potatoes and a fresh side salad that will please the whole family.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tsp
Dill-Garlic Spice Blend
¼ cup
Feta Cheese, crumbled
(Contains Milk)
460 g
Russet Potato
½ tbsp
Seasoning Salt
(Contains Mustard)
1 unit
Lemon
113 mL
Tzatziki
(Contains Milk)
170 g
Beefsteak Tomato
56 g
Spring Mix
Not included in your delivery
2.5 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, seasoned salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, reserve half the feta in a small bowl. Combine turkey, panko, Dill-Garlic Spice Blend and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Add remaining feta. Season with pepper, then gently mix to combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**
While meatballs cook, juice half the lemon (whole lemon for 4 ppl). Cut tomato into 1/2-inch pieces.
Add lemon juice, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to another large bowl. Season with salt and pepper, to taste, then whisk to combine.
Add tomatoes and spring mix to the large bowl with vinaigrette, then toss to combine.
Divide potatoes, meatballs and salad between plates. Sprinkle reserved feta over salad. Serve tzatziki alongside for dipping.
