Mediterranean Meatballs made with flavorful ground turkey meatballs served over Israeli couscous and a bright, lemony cucumber tomato salad. Make them in the air fryer or oven!

Ingredients

• 1 large egg
• ¼ cup fresh chopped dill
• ¼ cup fresh chopped italian parsley
• ¼ cup unseasoned panko breadcrumbs
• 2 garlic cloves (minced)
• 1 teaspoon kosher salt
• freshly ground black pepper (to taste)
• 1 pound 93% lean ground turkey
• olive oil spray
• 1 ½ tablespoons extra virgin olive oil (divided)
• 1 1/3 cup dry pearl israeli couscous (i used whole wheat)
• 1 ¾ cup reduced-sodium chicken ( or vegetable broth)
• 1 cup diced tomato
• 2 cups persian or english cucumber (diced )
• ¼ cup red onion (diced )
• 3 tablespoons italian parsley (fresh chopped )
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• ½ teaspoon kosher salt
• freshly ground black pepper (to taste)
• lemon wedges (for serving)
• ½ cup tzatziki or nonfat plain greek yogurt (optional, for serving)

Directions

1. Crack the egg into a medium mixing bowl and beat with a fork. Add the herbs, panko, garlic, salt and pepper and mix to combine.
2. Add the turkey and with the fork, mix to combine, being careful not to over-mix. Roll mixture into 16 evenly sized meatballs, about 1 ounce each, place on a parchment lined sheet pan and set aside until ready to cook. (Thoroughly wash your hands and work surface.)
3. To air fry: Spray the air fryer basket generously with olive oil. Add the meatballs in an even layer, cooking in batches if needed, and cook at 400 degrees F for 8- 10 minutes, turning halfway through cook time.
4. To bake in the oven, bake on a sheet pan 400F 20 minutes, no need to turn.
5. Meanwhile, heat a small sauce pot over medium heat.
6. Add ½ tablespoon olive oil and the dry couscous and sauté to toast the grains for about 3 minutes. Add the hot broth, bring to a boil, then reduce heat to simmer, cover and cook for about 10 minutes, or until all the liquid is absorbed. Add a pinch of salt, if needed.
7. While meatballs and couscous are cooking, make the salad. In a small bowl, combine the tomato, cucumber, red onion, 3 tablespoons parsley, 1 tablespoon olive oil, lemon juice, ½ teaspoon salt and pepper, to taste.
8. To assemble bowls: Add ¾ cup each of couscous to 4 bowls. Top with 3/4 cup salad and 4 meatballs. Serve with a lemon wedge, a dollop of tzatziki or yogurt (if desired) and drizzle of oil, if using.