Greek Meatball Mezze Bowls

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Feta cheese

  ½ cup, crumbled or 75g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  ⅜ tsp or 2g

• Pepper

  Spices, white

  ⅜ tsp, ground or 0.9g

• Quinoa

  Uncooked

  2 cup or 340g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  ½ cup or 30g

• Mint

  Cornetto

  300g

• Cucumber

  Peeled, raw

  2 cup, sliced or 238g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Tzatziki

  Trader Joe's

  2 oz or 57g

Directions

1. Squeeze excess moisture from spinach. Combine the spinach with turkey, feta, garlic powder, oregano, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl; mix well. Form the mixture into 12 meatballs. Heat a large nonstick skillet over medium heat. Coat with cooking spray. Working in batches if necessary, add the meatballs to the pan and cook until browned on all sides and no longer pink in the center, about 10 to 12 minutes. (An instant-read thermometer inserted in the center should register 165 degrees F.) Set the meatballs aside to cool.
2. Combine quinoa, lemon juice, oil, parsley, mint and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Divide among 4 single-serving lidded containers. Top each with 3 meatballs, 1/2 cup cucumbers and 1/2 cup cherry tomatoes.
3. Seal the containers and refrigerate for up to 4 days. Divide tzatziki among 4 small containers and refrigerate.
4. Before serving, transfer the meatballs to a microwave-safe container and heat until steaming. Return to the original container and serve with tzatziki.