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Cooking 101
Meatballs are go-to protein options here at HK. They’re super customizable, and you can top everything from salads to soups and sandwiches with them. Make a big batch of these, serve them over pasta or zoodles on night one, then save the leftovers for a big Greek salad.
Chef Tip: Searing the meatballs in the pan first gives them a caramelized edge, finishing them in the oven ensures they stay juicy and don’t overcook or dry out. Looking to sneak some more veggies in? Add half a cup of finely shredded veggies like zucchini, eggplant, or onions to the meatball mix.
1 cup Greek yogurt
1 English cucumber, grated
Salt
1 lemon
1 lb. ground turkey
Cooking oil
3-4 sprigs of mint
1-2 sprigs of cilantro
Preheat your oven to 400°F.
Make the Tzatziki by whisking together the yogurt, cucumber and ½ a pouch of the Chimichurri. Add salt to taste and keep refrigerated
In a large bowl, combine the ground turkey with the remaining half pouch of the chimichurri and a pinch of salt. Roll into even golf ball sized balls
Heat a large sauté pan over high heat and add a glug of oil. When it shimmers, add the balls to the pan and let them sear. Rotate to sear all the sides and then set the balls on a baking sheet lined with parchment paper and cook in the oven for about 10-15 minutes, until they're cooked all the way through. Serve it immediately with the chilled Tzatziki and garnish with the mint and cilantro
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
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Calories = 470
Total fat = 36g
Total carbohydrates = 6g
Fiber = <1g
Protein = 27g
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