Mediterranean Meatball Bowls

Ingredients

• 1 large egg
• ¼ cup fresh chopped dill
• ¼ cup fresh chopped Italian parsley
• ¼ cup unseasoned panko breadcrumbs
• 2 garlic cloves (minced)
• 1 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 1 pound 93% lean ground turkey
• Olive oil spray
• 1 ½ tablespoons extra virgin olive oil (divided)
• 1 1/3 cup dry pearl Israeli couscous (I used whole wheat)
• 1 ¾ cup reduced-sodium chicken (or vegetable broth)
• 1 cup diced tomato
• 2 cups Persian or English cucumber (diced )
• ¼ cup red onion (diced )
• 3 tablespoons Italian parsley (fresh chopped )
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• ½ teaspoon kosher salt
• Freshly ground black pepper (to taste)
• Lemon wedges (for serving)
• ½ cup tzatziki or nonfat plain Greek yogurt (optional, for serving)

Steps

1. Beat the egg in a bowl, then mix in the dill, parsley, panko, garlic, salt, and pepper. Add the turkey and mix gently.
2. Roll into 16 meatballs. Air fry at 400°F for 8 to 10 minutes, or bake on a sheet pan at 400°F for 20 minutes.
3. Meanwhile, toast the couscous in ½ tablespoon oil for 3 minutes, add the hot broth, and simmer covered until tender.
4. Toss the tomato, cucumber, onion, parsley, lemon juice, the rest of the oil, salt, and pepper.
5. Build 4 bowls: couscous, salad, and 4 meatballs each, with lemon and tzatziki if you like.

Pairs well with my Tzatziki Sauce.