Popular Conditions & Diets
Ingredients
20
Time
45m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
20
Time
45m
Serves
4
Dinner
Gluten-Free
Meal Prep
1 1/2 lb
Baby Potatoes
halved
1 1/2 Tbsp
Avocado Oil
3 tsp
Dried Oregano
divided
3/4 tsp
Garlic Powder
2 tsp
Kosher Salt
divided
1 tsp
Black Pepper
or to taste
3/4 lb
Shallots
halved lengthwise
1 lb
Ground Turkey
dark meat preferred
1
Egg
whisked
3
Garlic Cloves
minced
1/3 cup
Red Onion
grated and squeezed of excess liquid
1/4 cup
Parsley
chopped finely
3 cups
Cherry Tomatoes
3/4 cup
Feta Cheese
room temperature
2 Tbsp
Tahini
1/2
Lemon
juiced
3 Tbsp
Extra-Virgin Olive Oil
1/4 Cup
Water
as needed to thin the sauce
1/2
Cucumber
quartered
3/4 cup
Kalamata Olives
pitted
1
Preheat the oven to 425℉..
2
Place the potatoes in a large mixing bowl. Drizzle in the avocado oil, two teaspoons of the oregano, garlic powder and one teaspoon of the salt. Season with black pepper. Toss well and then transfer to a large baking sheet.
3
Add the shallots to the same mixing bowl and toss with any leftover oil/spice mixture from the bowl and a pinch more of salt. Transfer to the baking sheet with the potatoes and spread them out evenly. Place in the oven and bake for 20 minutes.
4
Meanwhile, in the same mixing bowl, add the ground turkey, egg, garlic cloves, red onion, parsley, the remaining one teaspoon oregano and remaining one teaspoon salt. Mix well until everything is incorporated. Use a cookie scoop or your hands to form into golf-ball sized meatballs. The mixture will be wet but you should be able to scoop it and keep them formed. If needed, add a small amount of breadcrumbs to help them keep their shape.
5
Remove the baking sheet from the oven and add the meatballs (or use a separate baking sheet if needed). Transfer back to the oven and bake for 22 to 25 minutes, until the meatballs are cooked through. With ten minutes remaining, add the cherry tomatoes to the sheet pan(s).
6
While everything is cooking, make the feta tahini sauce. In a food processor, combine the feta, tahini, lemon juice and olive oil and process until smooth, adding water as needed to thin.
7
To serve, add a dollop of the feta tahini sauce to a plate or bowl. Divide the meatballs, potatoes, shallots and tomatoes and top with cucumber and olives. Enjoy!
8
Notes: Ground turkey: a mix of white and dark (or all dark) meat is preferred for more flavour. Breadcrumbs: turkey meatballs should hold together without any breadcrumbs, if your mixture is too wet, add a small handful to help form the meatballs. Red onion: be sure to use a box grater to grate the onion and then squeeze out excess liquid with your hands before adding to the turkey. Optional: garnish the bowls with fresh parsley, lemon zest and/or mint.
9
Substitutions: Shallots: Use yellow onion instead and cut into wedges. Fresh tomatoes: omit, and top bowls with sun dried tomatoes. No turkey: use ground chicken.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
