Turkey Meatballs with Tzatziki and Salad

All the tastiness of souvlaki takeout in a weeknight meatball masterpiece. You've even got rice and salad. Zesty lemon and frilly dill add signature Greek flavours.

1¼ cups water
1 tsp. garlic salt, divided
1 chicken broth concentrate
baby tomatoes (113 g)
1 lemon
¾ cup rice, parboiled
ground turkey (250 g)
¼ cup Italian breadcrumbs
2 Tbsp. oil, divided
½ tsp. sugar
spring mix (113 g)
sea salt
black pepper, freshly ground
1 Tbsp. butter
tzatziki (56 mL)

Prepare the Produce:
Before starting, wash and dry all produce.

Cook the Rice:
Add 1¼ cups water, ¼ tsp. garlic salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add rice to the boiling broth. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 15-18 minutes. Remove the pot from heat. Set aside, still covered.

Form and Cook the Meatballs:
Meanwhile, combine turkey, breadcrumbs and ½ tsp. garlic salt in a large bowl. Roll mixture into 12 equal-sized meatballs. Heat a large non-stick pan over medium heat. When hot, add 1 Tbsp. oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 9-12 minutes. (Note: Don't overcrowd the pan; cook meatballs in 2 batches if needed, using 1 Tbsp. oil per batch.)

Make the Salad:
Whisk together remaining garlic salt, ½ Tbsp. lemon juice, ½ tsp. sugar and 1 Tbsp. oil in another large bowl. Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.

Finish and Serve:
Fluff rice with a fork, then stir in lemon zest and 1 Tbsp. butter. Divide rice, meatballs and salad between plates. Serve tzatziki alongside. Squeeze a lemon wedge over top, if desired.

Makes 2 servings.

Nutrition:
Calories 760 kcal, Fat 34 g, Saturated Fat 9 g, Carbohydrate 84 g, Sugar 4 g, Dietary Fiber 6 g, Protein 35 g, Cholesterol 125 mg, Sodium 1250 mg