Fun Ingredient Fact
The garbanzo beans are crunchy because they are cooked, then golden roasted.
This meal is full of colorful veggies and healthy proteins, turkey, chickpeas and quinoa. In our house we like to eat this dish a few different ways; meatballs on top of the quinoa salad, or sauté the veggies and toss with the meatballs as a warm bowl. This meal can also be easily made as vegetarian or vegan. Leftovers are great the next day as a yummy sandwich, piled into a pita and topped with a dollop of yogurt dip or hummus. You can also add a can of tuna to the quinoa salad for another protein-packed leftover meal.
Mediterranean Turkey Meatballs with Yogurt Dip & Quinoa Salad
Ingredients
Mediterranean Meatballs
- Ground Turkey or chicken Falafel for vegetarian version
- Panko breadcrumbs
- Feta cheese
- Egg
- Lemon zest
- Parsley, oregano, garlic, salt
Yogurt Dip
- Whole Greek Yogurt
- Lemon juice
- Fresh parsley and mint
- Chopped garlic and Ginger
- Salt and pepper to taste
Quinoa Salad
- Quinoa
- Grape tomatoes
- Peppers; yellow and red
- Black olives
- Cucumbers
- Artichokes
- Crispy chickpeas
Instructions
- Preheat oven to 400. Loosen tinfoil lid and reheat meatballs for 15 minutes until internal temperature has reached 165 degrees.In regards to the yogurt sauce, plating can be your choice. The sauce can be served in a bowl along side the meatballs, or spread on the plate, as a base.
Vegetarian Option: Falafel with Yogurt Dip and Quinoa Salad
