If you like Mediterranean flavors, try these Greek turkey meatballs with roasted peppers, onions and lemon couscous. I topped them with yogurt sauce, feta, olives, chopped mint and chopped parsley for a really flavorful dinner.
I used ground turkey breast for these, but you could also use ground turkey or ground chicken or even ground pork. The meatballs are seasoned with chopped mint and parsley, red onion, garlic, dried oregano, salt and pepper.
The yogurt sauce is a simple mix of yogurt, lemon juice, salt, garlic and herbs. I used whole wheat pearl couscous for this, because I love the larger couscous grains, but any kind works or you could sub in rice or quinoa instead. This meal is quick and healthy but not boring, and I’d look forward to eating it for dinner any night.
Greek Turkey Meatballs with Couscous and Roasted Vegetables
Ingredients
For the meatballs:
- 1 lb ground turkey
- 1 tbsp each chopped mint and parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried italian seasoning
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup finely diced red onion
- 3 garlic cloves minced
- 3/4 tsp salt
- fresh black pepper to taste
For the sauce:
- 1/2 cup greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- salt and pepper to taste
- water to thin the sauce
For the couscous:
- as many servings of couscous as you need cooked according to package
- juice of one lemon
- salt and pepper
- drizzle of olive oil
For the veggies:
- 1 red onion cut in wedges
- 1-2 bell peppers cut into strips
- any other veggies you like
- olive oil
- salt and pepper
To serve:
- chopped mint and parsley
- crumbled feta
- kalamata olives
Instructions
For the veggies:
- Clean and cut veggies and place on a foil lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Place in 450 degree oven for 30-40 minutes until nicely browned, stirring once or twice during cooking.
For the sauce:
- Combine ingredients in a small bowl. Taste and adjust seasoning. Let sit in the fridge while you make the meatballs and couscous.
For the couscous:
- Cook couscous according the the package. Drizzle with a little olive oil and the lemon juice. Season with salt and pepper to taste.
For the meatballs:
- Mix all the ingredients for the meatballs uniformly. Heat a few tsp of oil in a skillet over medium heat. Shape the meat mixture into meatballs and add to the skillet. Cook, shaking the pan occasionally until browned all over. Then cover with a lid and turn heat down a little to allow the meatballs to fully cook through. Check them after a few minutes.
- Assemble your bowls with couscous on the bottom, topped with veggies, meatballs, drizzle on the sauce and add feta, olives and chopped herbs.