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Greek Meatballs with Quinoa Salad

Turkey, spinach and feta laced meatballs are served with an herb and veggie quinoa salad.
Total Time35 minutes
Servings: 4
Author: Adapted from EatingWell Spinach & Feta Turkey Meatballs with Herbed Quinoa

Ingredients

  • 1 cup frozen chopped spinach thawed
  • 1 pound 93%-lean ground turkey
  • 1 cup crumbled feta cheese divided
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt divided
  • 1 teaspoon ground pepper divided
  • cooking spray
  • 2 cups cooked quinoa cooled
  • 2 tablespoons lemon juice
  • 2 tablespoon olive oil
  • ½ cup chopped parsley
  • 1/3 cup sliced kalamata olives
  • 3 tablespoons chopped mint
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1 cup tzatziki
  • pita bread optional

Instructions

  • Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl; mix well. Form the mixture into 12 meatballs.
    Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165°F.) Set the meatballs aside to cool. Note - If prepping in advance, cook to 130 degrees and they will be at proper temperature after reheating in the microwave for a minute or two,
  • Combine quinoa, lemon juice, olive oil, parsley, mint, cucumbers, kalamata olives, and the remaining 1/2 teaspoon each salt and pepper, and 1/2 cup feta in a medium bowl. Divide among 4 plates or single-serving lidded containers. Top each with 3 meatballs and serve with ztatziki sauce.