ā
Calories ā 344ā£
Protein ā 52gā£
Fat ā 9gā£ā£
Carbs ā 16gā£
ā
ā
ā
For the meatballs:
4 pounds lean ground chicken or turkeyā£
1 cup Italian breadcrumbs ā£
4 eggsā£
2-3 teaspoon saltā£
1/2 teaspoon black pepperā£
1 teaspoon ground cuminā£
1 teaspoon ground oreganoā£
1 teaspoon red pepper flakes (more if you want more zing)ā£
1 bunch fresh dill, choppedā£
1 bunch fresh mint, choppedā£
1/2-1 bunch fresh parsley, choppedā£
1 bunch fresh chives, choppedā£
1/4-1/2 cup red onion, finely dicedā£
4-8 (use your heart) teaspoon garlic, mincedā£
Zest from 1 lemonā£
ā
For the salad:
2 cups chopped greens (romaine, kale, spinach, etc.)ā£
1/4 cup cooked rice (we use @tastybite saffron ready rice or Mediterranean @rightrice)
A handful of grape tomatoes, quartered ā£
A healthy scoop of pickled pepperoncinis or banana peppers, chopped ā£
3 mini cucumbers, dicedā£
3 mini bell peppers, dicedā£
2 tablespoons raw or pickled red onion, diced ā£
1-2 tablespoons crumbled feta (or the crazy feta dip from @cava found at @wholefoods)ā£
1-2 tablespoons hummusā£
A drizzle of olive oil, a squeeze of that lemon, or a dollop of your favorite dressing ā£
ā£ā£
ā
ā Preheat oven to 375 degrees and line a baking sheet with parchment paperā£
ā In a large bowl, gently mix all meatball ingredients together until just combined. ā£
ā Using a small cookie scoop, scoop meatballs onto parchment paper about 1 inch apart. Spray tops of meatballs with olive oil spray, and bake until cooked through and browned, about 15-20 minutes. ā£
ā Once cooked, assemble your bowls and enjoy! ā£
ā£ā£
ā
ā No notes *chefs kiss*ā£
ā