Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Turkey Meatball Bowls
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 152 milligrams
- Sodium
- 719 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 35 grams
These healthy Greek-inspired meatballs get their tender texture from an unexpected ingredient: cottage cheese, another reason to keep this protein-packed staple front and center in your fridge. This creamy ingredient helps the ground turkey stay juicy, while dill, mint and feta give the meatballs savory flavor that sets them apart. And oven-baking means they cook hands-free, a weekday plus. We keep the Mediterranean theme going by serving the meatballs over pearl couscous tossed with crisp vegetables, more fresh herbs and a simple homemade lemon dressing. It’s a colorful, high-protein meal that packs a satisfying 35 grams of protein — and plenty of crowd-pleasing flavor.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 152 milligrams
- Sodium
- 719 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 35 grams
Ingredients
Meatballs:
Bowls:
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Directions
- For the meatballs: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray the paper lightly with cooking spray. Set aside.
- Combine the panko and milk in a small bowl and let sit until the liquid is absorbed, about 5 minutes.
- Pulse the cottage cheese and feta in a food processor until it has the texture of ricotta, about 5 pulses. Transfer to a large bowl and add the panko mixture, turkey, egg, dill, mint, garlic, lemon zest, 3/4 teaspoon salt and several grinds of black pepper. Mix just to combine. Scoop slightly heaped tablespoons of the mixture onto the prepared baking sheet; you should have 28 to 30 scoops. Lightly coat your hands with cooking spray and roll each into a ball.
- Bake the meatballs until they spring back when lightly pressed and the centers register 160 to 165 degrees F on an instant-read thermometer, 12 to 15 minutes.
- Meanwhile, for the bowls: Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat. Stir in the couscous, reduce the heat to low, cover and cook until tender, about 10 minutes. Drain off any excess water and let the couscous cool for 5 minutes.
- Meanwhile, combine the lemon juice, olive oil, mustard and 1/4 teaspoon salt in a small jar with a tightly fitting lid and shake vigorously until emulsified. Set the dressing aside.
- Transfer the couscous to a medium bowl and stir in the cucumber, tomatoes, feta and half of the mint and dill. Divide the couscous among 4 shallow bowls. Top each bowl with meatballs, drizzle with the dressing and sprinkle with the remaining mint and dill.
