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Greek Turkey Meatballs with Chobani Jalapeño and Mint Tzatziki
serves 4

Chobani Turkey Meatballs and TzatzikiMeatballs

INGREDIENTS

  • 1 pound ground turkey
  • 1/2 cup cooked whole wheat couscous
  • 1 tablespoon freshly chopped of each: oregano, dill, parsley, mint
  • 3/4 teaspoon dried oregano (optional)
  • 1-2 gloves garlic, grated
  • 1 tablespoon olive oil
  • Salt and pepper

METHOD

Preheat the oven to 375 degrees F.  In a large bowl, mix all ingredients until just combined.  Use a small ice cream scoop to place uniform meatballs onto a baking sheet.  Bake until golden and cooked through, 25 – 30 minutes.

Tzatziki

INGREDIENTS

  • 1 cup Chobani Greek yogurt
  • 1/4 chopped chopped fresh mint
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, roughly chopped
  • 1 jalapeno, seeded and roughly chopped
  • Zest and juice of 1/2 lemon
  • Salt
  • 1 Persian cucumber

METHOD

Place all the ingredients except the cucumber in a small cucumber and whiz until completely blended.  Finely grate the cucumber onto a few layers of paper towel.  Wring out all the moisture and stir into the tzatziki.

To serve, arrange a bed of baby kale tossed with equal parts lemon juice and olive oil.  Top with some tzatziki and nestle the turkey meatballs on top.

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