with White Bean-and-Spinach Salad and Garlic-Yogurt Dressing
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Ground turkey • Beefsteak tomato • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Spinach • Shallot • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Garlic.
Allergens
Tags
Ground Turkey
250 g
Shallot
1 unit(s)
Garlic, cloves
1 unit(s)
Mediterranean Spice Blend
7 g
Mixed Olives
30 g
Greek Yogurt
1 unit(s)
Cannellini Beans
1 unit(s)
Baby Spinach
56 g
Tomato
1 unit(s)
Panko Breadcrumbs
0.33 cup
Dill-Garlic Spice Blend
4 g
Oil
1.5 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut half the shallot (use all for 4 servings) into 1/4-inch pieces.
- Drain and rinse beans, then pat dry with paper towels.
- Peel, then finely mince garlic.
- Line a baking sheet with parchment paper.
- To a medium-sized bowl, add turkey, half the garlic, panko and Mediterranean Spice Blend. Season with 1/4 tsp (1/2 tsp) salt and pepper. Combine.
- Roll mixture into 8 (16) equal-sized meatballs. On the prepared baking sheet, arrange meatballs. Drizzle 1 tsp (2 tsp) olive oil over meatballs.
- Roast in the top of the oven for 11-12 min, until browned and cooked through.**
- Rough chop olives, reserving liquid.
- Cut tomato into 1/2-inch pieces.
- Rough chop spinach.
- To a large bowl, add beans, tomatoes, olives, half the Dill-Garlic Spice Blend, spinach, shallots, 1/2 tsp olive brine and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to combine.
- To a small bowl, add yogurt, remaining Dill-Garlic Spice Blend, remaining garlic and 2 tsp (1 tbsp) water. Season with salt and pepper. Stir to combine.
- Divide bean salad between bowls and top with meatballs.
- Drizzle yogurt sauce over top.
660
kcal
Calories
22
g
Fat
4
g
Saturated Fat
69
g
Carbohydrate
8
g
Sugar
16
g
Dietary Fiber
50
g
Protein
100
mg
Cholesterol
1260
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
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