Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1/2 cup (60g) crumbled feta cheese
  • 1/4 cup (15g) finely diced yellow onion
  • 2 cloves (6g) minced garlic
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 large egg, beaten
  • 2 cups (300g) uncooked basmati or brown rice
  • 4 cups (960ml) water or chicken broth
  • 1 large (300g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60g) grated cucumber, squeezed dry
  • 1 clove (3g) minced garlic
  • 1 tsp (5ml) lemon juice
  • 1 tbsp (3g) fresh dill, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground turkey, feta, onion, garlic, parsley, oregano, salt, pepper, and beaten egg. Mix by hand until just combined.
  3. Shape the meat mixture into 16 uniform balls, approximately 1.5 inches each.
  4. Place meatballs on the baking sheet and roast for 18–20 minutes until mahogany-colored and cooked through.
  5. While meatballs roast, simmer rice in a pot with water or chicken broth until fluffy and tender.
  6. Prepare the cucumber salad by combining diced cucumber, cherry tomatoes, red onion, lemon juice, extra virgin olive oil, salt, and pepper.
  7. Prepare the tzatziki by mixing Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, and fresh dill.
  8. Divide the cooked rice evenly among four airtight containers. Top each with four roasted turkey meatballs and portion the cucumber salad and tzatziki into separate compartments.