Work has been a bit busy the past few days, but it’s finally the weekend and I am on vacation until Wednesday!!! Hurray. I’m heading out to celebrate with a few friends, so I wanted to make a fairly light dinner but something that was still filling so I wouldn’t want as much cider 🙂 This is one of my old favorites that I pulled out. Apologies for the dark pictures; I really need to get some better lighting in my living room.
As you can see, I paired the meatballs/sauce with a nice Greek salad. The ingredients for that can be whatever you want, but I’ll give you a great dressing recipe that’s simple and VERY diet-friendly.
Recipe notes for the meatballs:
I used ground turkey because it was on sale; I find it pretty interchangeable with the chicken. (I actually tend to use ground turkey instead of ground beef a lot too, just because it’s healthier). I used kale instead of spinach (boiled it first to soften it) because I still had some in the fridge to use up. In case you haven’t already noticed, I’m a big fan of finding recipes that can be adapted to use up whatever I have on hand 🙂 I skipped the olive oil (it’s unnecessary, in my opinion, and I have added it before and found that it doesn’t really add anything). Just be sure to spray the bottom of your pan with a bit of Pam so the meatballs don’t stick.
Recipe notes for the sauce:
I used dried dill and low-fat greek yogurt. Otherwise, for once, I left the recipe alone.
Recipe notes for the salad:
In the salad, I put mesclun greens, chopped red onions, sliced cucumber, a tomato, and a little bit of feta (I took it from the 1/4 cup I put in the meatballs). As for the dressing, just blend: 1/2 tsp garlic, 1/2 tsp oregano, 1/2 tsp basil, 3/8 tsp pepper, 3/8 tsp onion powder
3/8 tsp mustard, 4 tbsp red wine vinegar. That makes about 1/4 cup of dressing, so when I make it I just throw in a few shakes of everything and ignore the proportions, because I don’t really feel like measuring 3/16 of a tsp of anything. I toss it all in a little mini tupperware cup and just shake it up for a minute. And – this is the amazing diet part – no olive oil is needed because the mustard thickens it up! It does come out a bit tangy, so if you’re a sugar-lover, you can sub balsamic vinegar for the red wine vinegar, and even throw in a little bit of brown sugar.
This is such an awesome recipe, and it’s so easy. Seriously you can’t go wrong. Plus, I’m really full and satisfied right now – yet I ate just over 400 calories. Awesome!!! This one has been a favorite of mine since I started cooking, and I’ll continue keeping it in my repertoire.