Description
Mediterranean Meatballs made with flavorful ground turkey meatballs served over Israeli couscous and a bright, lemony cucumber tomato salad.
- Air Fryer
sheet pan
Ingredients
For the meatballs:
1largeegg
¼cupfresh chopped dill
¼cupfresh chopped Italian parsley
¼cupunseasoned panko breadcrumbs
2garlic cloves, minced
1teaspoonkosher salt
Freshly ground black pepper, to taste
1pound93% lean ground turkey
Olive oil spray
For the bowl:
1 ½tablespoonsextra virgin olive oil, divided
1 1/3cupdry pearl Israeli couscous, I used whole wheat
1 ¾cupreduced-sodium chicken, or vegetable broth
1cupdiced tomato
2cupsPersian or English cucumber, diced
¼cupred onion, diced
3tablespoonsItalian parsley, fresh chopped
2tablespoonsfresh lemon juice, from 1/2 lemon
½teaspoonkosher salt
Freshly ground black pepper, to taste
Lemon wedges, for serving
½cuptzatziki or nonfat plain Greek yogurt, optional, for serving
Instructions
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.
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.)
- 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.
- To bake in the oven, bake on a sheet pan 400F 20 minutes, no need to turn.
Meanwhile, heat a small sauce pot over medium heat.
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.
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.
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.
Last Step:
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