Spanako Meatball With Roasted Vegetables and Tzatziki
Directions
- 1Blanch spinach in boiling water for 30 seconds.
- 2Strain and wash spinach under cold water.
- 3Squeeze out excess water from spinach and chop finely.
- 4In a bowl, combine lean ground turkey, spinach, feta, dill, Greek seasoning, garlic powder, lemon juice, lemon zest, salt, and pepper.
- 5Mix thoroughly with your hands until everything is combined.
- 6Roll the mixture into 20 meatballs (approximately 35g each).
- 7Bake the meatballs in a preheated oven at 400°F for 15 minutes.
- 8Cut Yukon gold potatoes in half.
- 9In a bowl, toss potatoes with olive oil, garlic powder, salt, and pepper.
- 10Roast potatoes in a preheated oven at 450°F for 30 minutes.
- 11Cut zucchini and red bell peppers into 1.5-inch pieces.
- 12Cut red onions into 1.5-inch cubes.
- 13In a bowl, combine zucchini, red bell peppers, red onions, salt and pepper mix, Greek seasoning, and olive oil.
- 14Roast vegetables in a preheated oven at 450°F for 10 minutes.
- 15Finely dice cucumber (or grate using a box grater).
- 16In a bowl, combine Greek yogurt, cucumber, salt, dill, and lemon juice.
- 17Mix thoroughly and place in portion cups.
- 18Combine all elements in a portion cup and enjoy!
Ingredients
- 500 g lean ground turkey
- 75 g feta
- 50 g spinach
- 15 ml lemon juice
- 5 g lemon zest
- 5 g greek seasoning
- 5 g dry dill
- 5 g garlic powder
- 10 g salt
- 5 g pepper
- 750 g yukon gold potatoes
- 15 ml olive oil
- 10 g garlic powder
- 10 g salt
- 5 g pepper
- 400 g zucchini
- 200 g red onions
- 200 g red bell peppers
- 15 ml olive oil
- 10 g salt
- 5 g pepper
- 175 ml greek yogurt
- 100 g cucumber
- 10 g dry dill
- 10 ml lemon juice
- 5 g salt
Equipment
potstrainerbowlcutting boardknifebaking trayovenmicrowaveportion cups
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