greek turkey meatballs with avocado and cucumber salad

In need of a quick, easy, and summery meal prep option? Look no further! This meatball and cucumber salad recipe is simple but delicious and is perfect in the fridge to eat for lunches throughout the week! Makes 4 bowls.

MACROS: 35g c / 17g f / 29g p (per bowl with meatballs, rice, and salad)

Ingredients:

• 16 oz Lean Ground Turkey

• 1 large Egg

• Ground Black Pepper

• Salt

• 1/3 cup Panko Breadcrumbs

• 1 tbsp Dried Parsley

• 1 tsp Dried Dill Weed

• 1 tsp Garlic Powder

• 1/2 medium Red Onion

• 1/4 cup Reduced Fat Feta

• 1 tbsp Lemon Juice

• 1 tbsp Red Wine Vinegar

• 4 Mini Cucumber

• 2 cups Cooked White Rice

• 1 tsp Olive oil

• 1 medium Avocado

Directions:

1. Preheat your oven to 375*.

2. Prep your meatballs. In a bowl add ground turkey, egg, panko breadcrumbs, parsley, dill, garlic powder, salt, and pepper and combine. Using a cookie dough scoop, create 1 inch meatballs and place on a greased baking sheet. The mixture should make 24 meatballs.

3. Bake meatballs for 15 minutes.

4. While the meatballs bake, prep your salad. Dice mini cucumbers, red onion, and avocado and add to a bowl. Top with feta, olive oil, lemon juice, and red wine vinegar. Add more salt and pepper and garlic powder to taste. Stir to combine.

5. Prep 4 servings of white rice.

6. Once meatballs are done, divide the meatballs, salad, and rice evenly into 4 bowls. Or, store in airtight containers and make meal prepped bowls throughout the week!

7. If you will be storing the cucumber salad, add a little more lemon juice to keep avocado from going brown.

8. I like to top with a little tzatziki as well.

9. Enjoy!