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Greek Turkey Meatballs
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Greek Turkey Meatballs

Greek Turkey Meatballs

with Dilly Yogurt and Salad

All the tastiness of souvlaki takeout in a weeknight meatball masterpiece! You've got it all with meatballs, rice and salad. Zesty lemon and frilly dill add signature Greek flavours.

Tags:
Quick Prep
Easy Clean-up
Family Friendly
Allergens:
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Parboiled Rice

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Lemon

113 g

Baby Tomatoes

7 g

Dill

113 g

Spring Mix

100 mL

Greek Yogurt

(Contains Milk)

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Calories750 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate81 g
Sugar4 g
Dietary Fiber6 g
Protein36 g
Cholesterol135 mg
Sodium1070 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

Medium Pot
Zester
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Small Bowl
Whisk

Instructions

Prep
1

Before starting, wash and dry all produce.

Dill Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Add 1 1/4 cups water, 1/4 tsp garlic salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Finely chop dill.

Cook rice
2

Add rice to the boiling broth. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.

Form and cook meatballs
3

While rice cooks, combine turkey, panko and 1/2 tsp garlic salt (dbl for 4 ppl) in a large bowl. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 8-10 min.** (TIP: Don't overcrowd the pan; cook the meatballs in two batches if needed, using 1 tbsp oil per batch!)

Make dilly yogurt
4

While meatballs cook, add yogurt, lemon zest, remaining garlic salt, 1 tsp lemon juice (dbl for 4 ppl) and 1 tsp dill to a small bowl. (NOTE: Reference dill guide.) Season with pepper, then stir to combine.

Make salad
5

Whisk together 2 tsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in another large bowl. Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.

Finish and serve
6

Fluff rice with a fork, then stir in 1 tbsp butter (dbl for 4 ppl). Divide rice and salad between plates. Top rice with meatballs, then spoon dilly yogurt over meatballs. Squeeze over a lemon wedge and sprinkle remaining dill over top, if desired.