Get Him to the Greek Meatballs

Greek Meatballs

I just had to slip a pun in the title, I couldn’t resist. But really, everyone should get to enjoy these greek meatballs. This is a recipe I made probably a month ago but am just now getting around to posting – this semester really has been BUSY. Regardless, this is probably my favorite recipe yet! It has everything anyone could ever want: fresh mint, greek yogurt, lemony goodness and feta cheese. Yes, it is essentially like taking a little bite of heaven.

I got inspired after watching a cooking show on PBS about making meatballs. According to the all-knowing woman on television, the secret to a delicious meatball is to have both cheese and breadcrumbs in the recipe and I’m glad I took her advice. Even though this a low-calorie meatball, it doesn’t come out dry at all. Now believe it or not, but one serving of these magical meatballs (3 of them) is only 226 calories which is seriously amazing.

Get your taste buds ready. You’ll need:

  • 1 lb 99% fat free ground turkey breast
  • 3/4 c. fat free crumbled feta
  • 1 slice of whole grain bread, toasted
  • 1 egg
  • 2 small shallots, finely chopped
  • 2 tsp. lemon pepper
  • 2 tsp. oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp salt & pepper
  • 1 packet of fresh mint (about a handful), roughly chopped
  • 2 oz. plain greek yogurt
  • 1/2 lemon, juiced

*MAKES about 12 meatballs

I decided to make this meal with a side of the Near East blend of brown rice and bulgur. Just to make it extra tasty, when I popped it into my handy dandy rice cooker I added a slice of red onion and about a cup of mushrooms. Another secret: always cook your rice in chicken broth (or veggie broth for vegetarians)! The flavor is so much better and it barely adds any calories.

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While the rice cooker works its magic,  start the meatballs by toasting a slice of your favorite whole grain bread. Once it’s toasted, destroy the slice like you’re a kid that just discovered play dough (totally rip it apart). Voilá – homemade breadcrumbs! Set them inside a large bowl and add the spices, ground turkey, HALF of the fresh mint, egg, chopped shallots and feta cheese.

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Again with the playdough references, squish together all the ingredients and begin to shape them into about 1.5 inch meatballs. Spray non-stick spray onto a cookie sheet and pop the meatballs into the oven at 350 degrees.

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After about 10 minutes turn the meatballs over and put them back into the oven so the other side gets to bake for another 10 minutes. Meanwhile mix together the juice of half a lemon and about 2 oz. of plain greek yogurt to make the yogurt sauce. This is what you end up getting:

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Looks pretty darn fancy huh? Just top off the meatballs with a stripe of the yogurt sauce and the remaining fresh mint. Delicious, and perfect for amping up your Instagram game 😛 Enjoy!

Click here for nutrition facts! 3 meatballs = 1 serving

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Caribbean Quinoa Salad

I am SO very excited to be sharing with you my first blog post. This recipe is one of my favorites because it’s not only healthy, but flavorful and delicious. I came up with this recipe like most all of my recipes – because I had a random assortment of ingredients in my pantry (it’s my own little version of an Iron Chef challenge). I’ve also been on a pineapple-mango-coconut milk kick lately because I’m ready for summer & like to pretend I’m in the Caribbean.

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This recipe can be made as a side or a main course, but I prefer to serve it as a side with this AMAZING tilapia recipe by Bobby Dean (make it with olive oil instead of butter to be healthier).

I also decided to pair this recipe with a Sauvignon Blanc (which I’ve never had before) called Procrastinate. Obviously I was attracted to its name after just finishing my final exams and getting done with school! Now I’m allowed to procrastinate a little 😉 The wine was actually surprisingly sweet (meaning I could drink it) since I normally only like super sweet wines like moscato.

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As for the Quinoa salad itself, it’s not too difficult to make, the ingredients you’ll need are:

  • 1 c uncooked whole grain couscous or quinoa
  • 1 20 oz can pineapple chunks (in its own juice, no sugar added)
  • 2 green onions
  • 1 small red onion diced
  • 1 large clove garlic, minced
  • 1 deseeded habanero pepper
  • 1/2 package mushrooms, sliced
  • 1/2 lime
  • 1 Tablespoon EVOO
  • salt
  • pepper
  • chili powder

YIELDS 3 SERVINGS AS A MAIN DISH OR 6 SERVINGS AS A SIDE

The first step is to follow the instructions that come with the quinoa or couscous of your choice. While the quinoa is cooking, dice the red onion and add it to a skillet on medium with 1 TBSP of EVOO. Next add the sliced mushrooms and 1 clove of minced garlic.

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Then, slice up the habanero pepper (WEAR GLOVES, TRUST ME) into tiny pieces, and deseed unless you prefer it spicy like myself. Add the habanero to the skillet. Once the onions have caramelized and the mushrooms have softened, drain the canned pineapple & coat the chunks in about 1/4 teaspoon of chili powder, but add more to taste. Then add the pineapple to the skillet with the other ingredients and cook for about 5 minutes until pineapple softens a bit.

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Now add some salt & pepper to taste, mix the skillet ingredients & quinoa together & squeeze 1/2 fresh lime on top & stir. Top with 2 sliced green onions and dinner’s done!

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Not only is this recipe healthy, easy & delicious – one side serving ranks in at only 188 calories! (So that means more than one helping is encouraged!)

Click to see nutritional info

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