A large batch of moist turkey meatballs tops a simple couscous salad one day and then transforms into quick pizzas, crowd-pleasing pasta, or lettuce wraps the next. The kids will be so happy!

Source: Parents Magazine


Recipe Summary test

35 mins
35 mins
6 servings plus leftovers; Makes about 17 meatballs


Couscous Salad
Feta Sauce


Instructions Checklist
  • Heat oven to 400°F and lightly oil a baking sheet. Place onion and garlic into a food processor to finely chop. Add the rest of the ingredients for the meatballs, stopping to scrape down the sides of the bowl as needed. Shape into golf-ball-size balls (about 3 oz. each) and place on the prepared baking sheet. Bake 25 minutes or until a meat thermometer inserted into the center registers 160°F.

  • Meanwhile, prepare couscous according to package directions. Transfer to a medium bowl and stir to cool.

  • Add cherry tomatoes and cucumbers to the couscous. In a small bowl, whisk together red-wine vinegar and olive oil, Pour over couscous and toss to combine.

  • Combine feta, yogurt, lemon zest, lemon juice, and oregano in a blender until smooth. Serve the meatballs over couscous salad and drizzle with sauce.

Then Try...

Baked Pita Pizzas
Layer marinara, shredded mozzarella, and sliced meatballs on pita bread rounds. Bake 5 to 7 minutes at 375°F to warm.Spaghetti and Turkey Meatballs
Reheat leftover meatballs in jarred sauce, and serve with spaghetti and Parmesan.Greek Lettuce Wraps
Dice meatballs and serve inside large Bibb lettuce leaves topped with couscous salad, kalamata olives, and feta sauce.


You can prep the meatballs up to three days ahead and store in an airtight container in the fridge, or three months in a zip-top bag in the freezer.

Nutrition Facts

496 calories; fat 18g; saturated fat 6g; carbohydrates 49g; insoluble fiber 4g; sugars 7g; protein 34g; sodium 691mg.