Ingredients
1 lb ground turkey
1/2 cup breadcrumbs
1 egg
1/4 cup chopped parsley
2 tbsp olive oil (divided)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
2 cups cooked quinoa
2 cups chopped romaine
1/2 cup halal feta (crumbled)
1 cup cherry tomatoes
1/2 cup diced cucumber
1/4 cup sliced kalamata olives
2 tbsp lemon juice
Instructions
Preheat oven to 375°F (190°C). In a bowl, mix turkey, breadcrumbs, egg, parsley, garlic powder, onion powder, oregano, salt, pepper, and paprika until combined. Shape into 16 meatballs.
Heat 1 tbsp olive oil in a skillet over medium. Brown meatballs on all sides (4-5 mins), then transfer to a baking sheet. Bake 7-8 mins until cooked through.
Whisk 1 tbsp olive oil, lemon juice, and salt for dressing. Toss quinoa, romaine, tomatoes, cucumber, and olives in a bowl with dressing.
Divide salad among 4 bowls. Top with meatballs and crumbled feta.
Notes
Use quinoa or Greek yogurt instead of breadcrumbs for gluten-free. Freeze uncooked meatballs up to 3 months. Swap halal feta with vegan feta or omit for dairy-free. Double recipe and refrigerate for 4-day meal prep.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking and Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 130mg