with Salad and Yogurt Sauce
This meal brings all the tastiness of souvlaki takeout to a weeknight meatball masterpiece! Zesty lemon and dill add signature Greek flavours. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Turkey
250 g
Sweet Bell Pepper
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
1 unit(s)
Italian Breadcrumbs
4 tbsp
Dill-Garlic Spice Blend
1 tsp
Zesty Garlic Blend
1 tbsp
Yogurt Sauce
3 tbsp
Croutons
28 g
Spring Mix
113 g
Feta Cheese, crumbled
0.25 cup
Salt
0.25 tsp
Sugar
0.5 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Core, then cut pepper into 1/2-inch peices.
- Cut cucumber into 1/4-inch rounds.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Line a baking sheet with parchment paper.
- Add turkey, breadcrumbs, Dill-Garlic Spice Blend, Zesty Garlic Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
- With wet hands, roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl).
- Arrange on the prepared baking sheet.
- Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, add yogurt sauce and 1/2 tsp (1 tsp) lemon zest to a small bowl. (NOTE: Reference zest guide.)
- Season with salt and pepper, then stir to combine.
- Add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine.
- Add peppers, cucumbers, croutons and spring mix, then toss to combine.
- Divide meatballs and salad between plates.
- Sprinkle feta over salad.
- Serve yogurt sauce alongside.
- Squeeze a lemon wedge over top, if desired.
500
kcal
Calories
26
g
Fat
7
g
Saturated Fat
35
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
34
g
Protein
125
mg
Cholesterol
1370
mg
Sodium
0.2
g
Trans Fat
850
mg
Potassium
250
mg
Calcium
4
mg
Iron
