These Greek Meatball Bowls are packed full of vegetables and protein! Spinach feta meatballs with a Greek chickpea salad is served on orzo and topped with hummus and feta cheese.

Servings: 4-6
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
For the spinach feta meatballs:
1 pound ground turkey
2 eggs
1/2 cup breadcrumbs
1/2 cup crumbled feta
1 handful of fresh spinach, finely chopped
1 1/2 Tbsp minced garlic
1 tsp salt
1 tsp dried parsley
For the orzo:
1 cup orzo
1 1/2 cups chicken broth or water with 1/2 Tbsp chicken bouillon
1/4 tsp salt
1/4 tsp pepper
1 Tbsp butter
For the chickpea salad:
1 15-oz can of chickpeas, drained
1/2 cucumber, quartered and sliced (about 1 cup)
1 red bell pepper, diced
1 cup grape tomatoes, quartered
1/4 red onion, diced
1 6-oz. can olives, halved
1/4 cup fresh parsley or 1 Tbsp dried
1 lemon, juiced (about 2 Tbsp)
1 Tbsp red wine vinegar
1 tsp dijon mustard
1 tsp dried oregano
2 Tbsp olive oil
salt, to taste
feta cheese and hummus to top
Directions:
For the meatballs:
Preheat the oven to 350 degrees F and line a baking sheet with foil or silicone liner.
Add all of the meatball ingredients to a bowl and mix together thoroughly with your hands.
Divide and roll the meat into balls about the size of an inch. If you would prefer larger meatballs, just know that they will need longer to cook.
Bake for 15-20 minutes until the meatballs reach an internal temperature of 165 degrees.
Optional: lightly spray the cooked meatballs with cooking spray and broil on high for 2-3 minutes until the tops are brown.
For the orzo:
Add the broth, orzo, salt and pepper to a small pot over high heat and bring it to a boil.
Reduce the heat to medium, cover the pot, and cook the orzo for 10-12 minutes, until the pasta is tender and the liquid has been absorbed.
Remove the pot from the heat and stir in the butter.
For the chickpea salad:
Chop and prep all of the vegetables and place in a large bowl.
In a small bowl, whisk together the lemon juice, vinegar, mustard, oregano and oil.
Pour the dressing over the vegetables and toss to coat evenly.
Add salt to taste and top with feta cheese.
Assemble each bowl with orzo, meatballs, and salad. Top with hummus and more feta cheese.
Notes:
The chickpea salad can be made ahead and stored in the fridge up to a day in advance.
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