Mini Turkey Meatballs with a Fresh Couscous Salad
Elevate your weeknight dinner game with these Mini Turkey Meatballs paired with a vibrant Fresh Couscous Salad. These tender, oven-baked meatballs are seasoned to perfection with garlic, parsley, and a hint of Parmesan, creating a flavorful yet healthy protein option. Served alongside a colorful couscous salad loaded with crisp cucumbers, juicy cherry tomatoes, red onion, and crumbled feta, this dish is brought to life with a zesty lemon and herb dressing featuring fresh mint and cilantro. Quick to prepare and packed with Mediterranean-inspired flavors, this wholesome recipe is perfect for satisfying cravings without the guilt. Ideal for busy nights or meal-prep meals, it’s a light, refreshing dish that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 500 grams Ground turkey
- 60 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic, minced
- 3 tablespoons Fresh parsley, chopped
- 30 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 180 grams Couscous
- 240 milliliters Boiling water or chicken broth
- 1 whole Lemon, juiced
- 1 medium Cucumber, diced
- 150 grams Cherry tomatoes, halved
- 0.5 medium Red onion, finely diced
- 60 grams Feta cheese, crumbled
- 2 tablespoons Fresh mint, chopped
- 2 tablespoons Fresh cilantro, chopped
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoons Salt (for salad dressing)
- 0.25 teaspoons Black pepper (for salad dressing)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, parsley, Parmesan cheese, salt, and black pepper. Mix thoroughly until well combined.
Using your hands, roll the turkey mixture into small meatballs, about 2.5 cm (1 inch) in diameter, and place them on the prepared baking sheet.
Drizzle the meatballs lightly with olive oil to ensure they brown nicely while baking.
Bake the meatballs in the preheated oven for 15-18 minutes, or until fully cooked and lightly golden.
While the meatballs are baking, prepare the couscous. Add the couscous to a heatproof bowl and pour the boiling water (or chicken broth) over it. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5 minutes.
Once the couscous has absorbed all the liquid, fluff it with a fork and let it cool slightly.
In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
Add the cooked couscous to the salad bowl and toss gently to combine.
In a small bowl, whisk together lemon juice, extra virgin olive oil, chopped mint, chopped cilantro, salt, and black pepper to make the dressing.
Pour the dressing over the couscous salad and toss until evenly coated.
Once the meatballs are done, serve them warm alongside the fresh couscous salad. Enjoy!
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 17.2 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 813 mg | 63% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
