Greek Turkey Meatball Bowl

A lot of us gym girlies/guys love to meal prep a big batch of ground meat for the week, throw it over some rice and veggies, and call it a day. But, sometimes, when we have a rare burst of energy, we like to get creative and make something fun and delicious... which is how this greek turkey meatball bowl came about.

I wanted fun flavors, but a fresh dinner to make out of all of these ingredients I had on hand and it did NOT disappoint. It's still a little warm here in New Jersey, so it only felt right to make a summery meal and hold on tight to these last warm days.

For under 500 calories and over 70 grams of protein, you cannot go wrong with this bowl. It was seriously my favorite meal of the week and I hope it's yours too :) Andiamo!

MACROS:

CALORIES: 492 calories

PROTEIN: 75 grams

CARBOHYDRATES: 21 grams

FAT: 12 grams

INGREDIENTS:

• 8 ounces (measured raw) 99% lean ground turkey

• 50 grams nonfat plain greek yogurt

• 50 grams full-fat plain greek yogurt

• 1 ounce block feta cheese

• 1 mini cucumber, grated

• 1 cup washed organic romaine lettuce

• Half of a spaghetti squash, cleaned and gutted

• 1/2 lemon, juiced

• Seasonings: salt, pepper, dill, parsley, oregano, garlic, parsley, and onion powder.

DIRECTIONS:

1. Preheat your oven to 375 degrees Fahrenheit.

2. Cut your spaghetti squash in half, vertically. Scoop and clean the insides. Spray the inside of your spaghetti squash with a little bit of avocado or olive oil, salt, and pepper. Place face down on a baking tray. Poke holes on the outside of the spaghetti squash skin. Throw in the oven and slow roast for 50-65 minutes, or until the inside of the spaghetti squash easily comes apart with a fork.

3. Now for your turkey meatballs. In a large bowl, add your ground turkey with seasonings. Salt, pepper, fresh garlic, parsley, onion powder, dill, and oregano. Mix until well combined.

4. With lightly wet hands, take about one tablespoon of turkey mixture and roll into the shape of a meatball. Place on a piece of parchment paper until you have about 6-8 meatballs. Let sit aside and rest for about 10 minutes before air frying.

5. In the meantime, let's make our tzatziki. In a medium bowl, add 50 grams of nonfat plain greek yogurt, and 50 grams of full-fat plain greek yogurt. Grate in one mini cucumber, preferably without the cucumber juice, and mix well. Add in the juice of a half lemon, and add salt, pepper, lots of dill, parsley, and a little bit of garlic powder. Mix well, set aside, and cover in the fridge to chill until you're ready to serve.

6. To cook your meatballs, air fry at 370 degrees for about 8-10 minutes, or until golden brown on the outside.

7. When your spaghetti squash is done roasting, take out of the oven, flip your squash over, and rake the inside with a fork to make that spaghetti-like shape/consistency.

8. Now, the most important is the serving. In a dish, add all of your roasted spaghetti squash, a piece of feta cheese, your meatballs, and, optionally, a cucumber and tomato side salad like I did here (macros not included), and your delicious homemade tzatziki sauce, and enjoy! Buon Appetito!