Description
For the Meatballs:
1 lb ground turkey
½ cup feta cheese, crumbled
1 egg
2 tbsp breadcrumbs (optional for binding)
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Garlic Couscous:
1 cup couscous
1 tbsp olive oil
2 cloves garlic, minced
1 ¼ cup hot chicken broth
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground turkey, feta cheese, egg, breadcrumbs, lemon juice, lemon zest, oregano, garlic powder, onion powder, salt, and black pepper.
Form into small meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until golden brown and cooked through.
While the meatballs bake, heat olive oil in a saucepan over medium heat. Add garlic and sauté for 1 minute.
Stir in couscous, coating it with the garlic oil, then pour in the hot chicken broth. Cover and remove from heat, letting it sit for 5 minutes.
Fluff the couscous with a fork and mix in salt, black pepper, and fresh parsley.
Serve the lemon turkey & feta meatballs over the garlic couscous and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F (190°C) and line a baking sheet. In a large mixing bowl, thoroughly combine the ground turkey, crumbled feta, egg, breadcrumbs, lemon juice, zest, and all dried spices. Use your hands for the best mix. Roll the mixture into tightly packed, uniform balls (about 1.5 inches) to ensure even cooking. Place them on the sheet, not touching. Bake on the middle rack for 20-25 minutes until internal temperature reaches 165°F.
For the couscous, start by mincing fresh garlic. Heat olive oil in a saucepan over medium-low heat; sauté garlic for just 30-60 seconds until fragrant but not browned to avoid bitterness. Add the dry couscous and stir for one minute to toast lightly. Carefully pour in the hot broth, cover immediately, and remove the pan from heat. Let it steam, covered, for a full 5 minutes without peeking. Finally, fluff with a fork and fold in parsley.
Serving Suggestions
Plate the garlic couscous as a fluffy bed and top with the warm meatballs. Garnish with extra chopped parsley, crumbled feta, and a lemon wedge for squeezing. For a complete meal, serve with a simple side of roasted vegetables like asparagus or cherry tomatoes, or a crisp Greek salad. The dish also pairs wonderfully with a dollop of tzatziki or a drizzle of extra virgin olive oil.
How-to Summary
Combine turkey, feta, egg, lemon, and spices. Form into 1.5-inch balls. Bake at 375°F for 20-25 mins. For the couscous, sauté garlic in oil, stir in couscous, add hot broth, cover, and let sit for 5 mins. Fluff and mix in parsley. Serve meatballs over couscous.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken is an excellent substitute and will yield a similar texture and flavor profile.
Can I make the meatballs ahead of time?
Absolutely. You can form the meatballs and refrigerate them on a covered tray for up to 24 hours before baking, or freeze them raw for up to 3 months.
What can I use instead of breadcrumbs?
For a gluten-free option, use almond flour, gluten-free panko, or rolled oats pulsed into a coarse meal.
My couscous is clumpy. What went wrong?
Clumping usually occurs if the couscous wasn’t fluffed immediately after steaming, or if it was stirred instead of gently separated with a fork.
How do I know when the meatballs are fully cooked?
The safest method is to use a meat thermometer. The internal temperature should reach 165°F. Visually, they should be golden brown with no pink inside.
Common Mistakes to Avoid
- Overmixing the meatball mixture, which can make the texture dense and tough. Mix just until combined.
- Browning the garlic for the couscous, which makes it bitter. Sauté only until fragrant.
- Using cold or lukewarm broth for the couscous, which prevents proper absorption. Ensure the broth is hot.
- Peeking under the lid while the couscous steams, which releases essential steam and heat.
- Packing meatballs too tightly on the baking sheet. Leave space for air circulation to promote browning.
Conclusion
This recipe for Lemon Turkey & Feta Meatballs with Garlic Couscous is a reliable, flavorful weeknight dinner that feels special. The bright lemon and salty feta elevate the lean turkey, while the garlic-infused couscous provides a quick, satisfying base. By following the step-by-step guide and avoiding common pitfalls, you can create a perfectly balanced meal in about 40 minutes. It’s a versatile dish that is sure to become a regular in your dinner rotation.
