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Prep Time:35 minsTotal Time:35 minsServings:4Yield:10 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:10 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupfrozen chopped spinach, thawed1pound93%-lean ground turkey½cupcrumbled feta cheese½teaspoongarlic powder½teaspoondried oregano⅜teaspoonsalt, divided⅜teaspoonground pepper, divided2cupscooked quinoa, cooled2tablespoonslemon juice1tablespoonolive oil½cupchopped parsley3tablespoonschopped mint2cupssliced cucumber1pintcherry tomatoes¼cuptzatziki
Cook Mode(Keep screen awake)
Ingredients
1cupfrozen chopped spinach, thawed
1pound93%-lean ground turkey
½cupcrumbled feta cheese
½teaspoongarlic powder
½teaspoondried oregano
⅜teaspoonsalt, divided
⅜teaspoonground pepper, divided
2cupscooked quinoa, cooled
2tablespoonslemon juice
1tablespoonolive oil
½cupchopped parsley
3tablespoonschopped mint
2cupssliced cucumber
1pintcherry tomatoes
¼cuptzatziki
DirectionsSqueeze 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.Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.To make aheadRefrigerate for up to 4 days.Originally appeared: Eatingwell.com, July 2019; updated September 2022
Directions
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.Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.To make aheadRefrigerate for up to 4 days.
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.
Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.
Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.
To make aheadRefrigerate for up to 4 days.
To make ahead
Refrigerate for up to 4 days.
Originally appeared: Eatingwell.com, July 2019; updated September 2022
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Nutrition Facts(per serving)392Calories17gFat29gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
