avec salade et sauce au yogourt
Oubliez les souvlakis du resto; délectez-vous de ce superbe plat de boulettes de viande pour soir de semaine. Le citron acidulé et l’aneth ajoutent des saveurs typiques de la Grèce.
Allergens
Utensils
Tags
Dinde hachée
250 g
Poivron
1 unit(s)
Mini concombres
1 unit(s)
Citron
1 unit(s)
Chapelure italienne
4 tbsp
Mélange d'épices à l'ail et à l'aneth
1 tsp
Mélange d’épices acidulé à l’ail
1 tbsp
Sauce au yogourt
3 tbsp
Croutons
28 g
Mélange printanier
113 g
Feta, émietté
0.25 cup
Sel
0.25 tsp
Sucre
0.5 tsp
Poivre
0.125 tsp
Huile
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
