RecipeStripper

Clean recipe · skinnytaste.com

Mediterranean Meatball Bowl

Mediterranean Meatballs made with flavorful ground turkey meatballs served over Israeli couscous and a bright, lemony cucumber tomato salad. Make them in the air fryer or oven!

Original recipe: skinnytaste.com

Yield:
4 servings
Prep:
15 min
Cook:
15 min
Total:
30 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Mediterranean Meatball Bowl

Ingredients

  1. 1 large egg
  2. ¼ cup fresh chopped dill
  3. ¼ cup fresh chopped Italian parsley
  4. ¼ cup unseasoned panko breadcrumbs
  5. 2 garlic cloves (minced)
  6. 1 teaspoon kosher salt
  7. Freshly ground black pepper (to taste)
  8. 1 pound 93% lean ground turkey
  9. Olive oil spray
  10. 1 ½ tablespoons extra virgin olive oil (divided)
  11. 1 1/3 cup dry pearl Israeli couscous (I used whole wheat)
  12. 1 ¾ cup reduced-sodium chicken ( or vegetable broth)
  13. 1 cup diced tomato
  14. 2 cups Persian or English cucumber (diced )
  15. ¼ cup red onion (diced )
  16. 3 tablespoons Italian parsley (fresh chopped )
  17. 2 tablespoons fresh lemon juice (from 1/2 lemon)
  18. ½ teaspoon kosher salt
  19. Freshly ground black pepper (to taste)
  20. Lemon wedges (for serving)
  21. ½ cup tzatziki or nonfat plain Greek yogurt (optional, for serving)

Instructions

  1. For the turkey meatballs:

    Crack the egg into a medium mixing bowl and beat with a fork.  Add the herbs, panko, garlic, salt and pepper and mix to combine.
  2. Add the turkey and with the fork, mix to combine, being careful not to over-mix.  Roll mixture into 16 evenly sized meatballs, about 1 ounce each, place on a parchment lined sheet pan and set aside until ready to cook. (Thoroughly wash your hands and work surface.)
  3. To air fry: Spray the air fryer basket generously with olive oil.  Add the meatballs in an even layer, cooking in batches if needed, and cook at 400 degrees F for 8- 10 minutes, turning halfway through cook time.
  4. To bake in the oven, bake on a sheet pan 400F 20 minutes, no need to turn.
  5. Meanwhile, heat a small sauce pot over medium heat.
  6. Add ½ tablespoon olive oil and the dry couscous and sauté to toast the grains for about 3 minutes.  Add the hot broth, bring to a boil, then reduce heat to simmer, cover and cook for about 10 minutes, or until all the liquid is absorbed.  Add a pinch of salt, if needed.
  7. While meatballs and couscous are cooking, make the salad.  In a small bowl, combine the tomato, cucumber, red onion, 3 tablespoons parsley, 1 tablespoon olive oil, lemon juice, ½ teaspoon salt and pepper, to taste.
  8. To assemble bowls: Add ¾ cup each of couscous to 4 bowls.  Top with 3/4 cup salad and 4 meatballs.  Serve with a lemon wedge, a dollop of tzatziki or yogurt (if desired) and drizzle of oil, if using.