Mediterranean Meatball Bowl
1 lb of crescent foods ground beef
Handful of parsley
1/4 of a red bell pepper
1/4 of an onion
2 garlic cloves
1/2 tbsp seven spice or allspice
1/2 tbsp garlic powder
1 tsp paprika
Salt & pepper to taste
1/2 cup cooked quinoa
1/4 cup diced cucumber
1/4 cup cubed feta cheese
Handful of fresh red onion slices
1/4 cup of fresh green or black pitted olives
Handful of chopped fresh parsley
1/2 a red bell pepper sliced & charred on stove top
1/4 of a lemon
1/2 cup of plain yogurt
3 tbsp of leftover salsa from the meat mixture
Salt & pepper
1/4 tsp cumin
2 tbsp fresh lemon juice
In a food processor, blend together all the ingredients for the meat until salsa like. Then add 4 tbsp of it to the ground beef and mix together.
Make the ground beef into a tbsp size meatball. Repeat until out of beef. Place them on a baking pan sprayed with nonstick spray.
Bake in a 350 F oven for 20 minutes until cooked through.
In the meantime, cook the quinoa according to package instructions. Prep all the vegetables and sauce. Squeeze the fresh lemon juice over the quinoa.
Blend the sauce ingredients in a processor or blender and place in a small air tight container.
If meal prepping for lunch, place the quinoa and veggies in a container and top with the meatballs. Sauce will be put in a separate container to keep fresh.