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Cooking 101
Meatballs are go-to protein options here at HK. They’re super customizable, and you can top everything from salads to soups and sandwiches with them. Make a big batch of these, serve them over pasta or zoodles on night one, then save the leftovers for a big Greek salad.
Chef Tip: Searing the meatballs in the pan first gives them a caramelized edge, finishing them in the oven ensures they stay juicy and don’t overcook or dry out. Looking to sneak some more veggies in? Add half a cup of finely shredded veggies like zucchini, eggplant, or onions to the meatball mix.
1 cup Greek yogurt
1 English cucumber, grated
Salt
1 lemon
1 lb. ground turkey
Cooking oil
3-4 sprigs of mint
1-2 sprigs of cilantro
Preheat your oven to 400°F.
Make the Tzatziki by whisking together the yogurt, cucumber and ½ a pouch of the Chimichurri. Add salt to taste and keep refrigerated
In a large bowl, combine the ground turkey with the remaining half pouch of the chimichurri and a pinch of salt. Roll into even golf ball sized balls
Heat a large sauté pan over high heat and add a glug of oil. When it shimmers, add the balls to the pan and let them sear. Rotate to sear all the sides and then set the balls on a baking sheet lined with parchment paper and cook in the oven for about 10-15 minutes, until they're cooked all the way through. Serve it immediately with the chilled Tzatziki and garnish with the mint and cilantro
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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Calories = 470
Total fat = 36g
Total carbohydrates = 6g
Fiber = <1g
Protein = 27g
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