Name: Greek Turkey Meatballs with Lemon Couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 1/4 pounds ground turkey; 1/2 cup plain breadcrumbs; 1 large egg; 1/2 cup finely grated or minced red onion; 2 cloves garlic, finely grated or minced; 1 teaspoon dried oregano; 1 teaspoon dried dill; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 1 1/4 cups low-sodium chicken broth; 1 cup plain couscous; 1 lemon, zested and juiced; 1 Persian cucumber, diced; 1/2 cup crumbled feta cheese; 1/4 cup roughly chopped flat-leaf parsley

Greek Turkey Meatballs with Lemon Couscous

These turkey meatballs get a proper browned crust in a skillet, then settle onto fluffy lemon couscous with cucumber and feta. Keep the pan at a steady medium heat; burnt garlic is not a Greek tragedy anyone needs tonight.

Prep: 15 minutes

Cook: 20 minutes

Serves: 4

Difficulty: Easy

Major allergens listed: Egg, Milk, Wheat

Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.

Ingredients

Servings

1 1/4 pounds ground turkey

1/2 cup plain breadcrumbs

1 large egg

1/2 cup finely grated or minced red onion

2 cloves garlic, finely grated or minced

1 teaspoon dried oregano

1 teaspoon dried dill

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

1 1/4 cups low-sodium chicken broth

1 cup plain couscous

1 lemon, zested and juiced

1 Persian cucumber, diced

1/2 cup crumbled feta cheese

1/4 cup roughly chopped flat-leaf parsley

Equipment

Large mixing bowl

Large skillet with lid or splatter screen

Medium saucepan with lid

Instant-read thermometer

Microplane or fine grater

Measuring cups and spoons

Instructions

Temperature

Mix and shape the meatballs. In a large bowl, gently combine the turkey, breadcrumbs, egg, onion, garlic, oregano, dried dill, 1 teaspoon of the salt, and the pepper. Form into 16 meatballs, about 1 1/2 inches wide, taking 8 to 10 minutes. Do not compact the mixture like you are packing a suitcase.
the meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning every 2 to 3 minutes, until browned on all sides and cooked through. Transfer to a plate. The centers must reach 165°F on an instant-read thermometer.
Steam the lemon couscous. While the meatballs cook, bring the broth, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and half the lemon zest to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. with a fork.
Finish and serve. Over 2 to 3 minutes, the remaining lemon zest, 2 tablespoons lemon juice, cucumber, feta, and parsley into the couscous. Taste and add more lemon juice if wanted. Divide among bowls and top with the warm meatballs.

Food safety

Keep raw turkey separate from ready-to-eat ingredients, wash hands and tools after handling it, and cook the meatballs to 165°F in the center.

Leftovers

Refrigerate cooled leftovers in a covered container within 2 hours and use within 3 to 4 days. Reheat meatballs until hot throughout.

Use ground chicken

Replace the turkey with the same amount of ground chicken and keep the same 165°F final temperature.

Add greens

Fold 2 cups baby spinach into the hot couscous before adding the cucumber and feta; cover for 1 minute to wilt it.

Greek Turkey Meatballs with Lemon Couscous

Instructions

Food safety

Leftovers

Use ground chicken

Add greens

Ratings & reviews

Rate this recipe

Instructions

Food safety

Leftovers

Use ground chicken

Add greens

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Ratings & reviews

Rate this recipe