Turkey Meatball Bowl
Lunch · Mediterranean · Ready in 27 min · Serves 1
Lean turkey meatballs over mixed greens with cherry tomatoes, cucumber, and a light tahini drizzle. High-protein, low-calorie cutting-phase staple.
Per serving
- Calories
- 310
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 14 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D2%
- B1269%
- Zinc42%
- Magnesium19%
- Omega-313%
- Folate28%
- Calcium10%
- Potassium24%
- Vitamin C22%
- Vitamin A5%
- Riboflavin33%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 150 g Turkey mince (lean)
- 80 g Mixed salad greens
- 80 g Cherry tomatoes
- 60 g Cucumber
- 10 g Tahini
- 15 ml Lemon juice
- 1 tsp Ground cumin
- 2 g Salt and black pepper
Method
- 1
In a bowl, combine 150g turkey mince with cumin, salt, and pepper. Mix well and form into 6 small meatballs, roughly 25g each.
- 2
Heat a non-stick pan over medium-high heat. Cook meatballs for 10-12 minutes, turning occasionally, until golden brown and cooked through (75°C internal).
- 3
Arrange mixed greens on a plate. Halve cherry tomatoes and dice cucumber. Scatter over the greens.
- 4
Place cooked meatballs on the salad. Whisk tahini with lemon juice and 1 tbsp water to thin. Drizzle over the bowl.
