Greek Herb Turkey Meatballs with Lemon Potatoes & Arugula-Fennel Salad

Ingredients

Greek Turkey Meatballs (Serves 4-6)

• 2 lbs (450g) lean ground turkey (organic preferred)

• ⅔ cup gluten-free breadcrumbs (or almond flour for grain-free)

• 2 large pasture-raised eggs

• 6 garlic cloves, minced

• ½ cup finely chopped red onion

• ½ cup fresh parsley, chopped

• ¼ cup fresh dill, chopped

• ½ cup fresh Mediterranean herbs (rosemary, oregano, thyme, basil), chopped

• 2 tsp dried oregano

• 1 tsp ground cumin (supports digestion)

• 1 tsp Himalayan salt

• ½ tsp black pepper

• ½ tsp turmeric (anti-inflammatory, optional)

• Extra virgin olive oil for cooking (if pan-frying)

Lemon Roasted Potatoes

• 2½ lbs organic Yukon Gold potatoes, cut into wedges

• 1 tbsp dried oregano (or 2-3 tbsp fresh)

• 3 garlic cloves, minced

• 1 tsp salt

• Fresh ground black pepper, to taste

• Sprinkle of paprika (optional)

• 1½ cups bone broth (or vegetable broth for vegan)

• ½ cup extra virgin olive oil

• ¼ cup fresh lemon juice

Arugula & Fennel Salad

• 4 cups organic arugula

• 1 fennel bulb, thinly shaved

• 2 tbsp balsamic vinegar

• 2 tbsp extra virgin olive oil

• salt, to taste

Instructions

Prepare the Meatballs

In a large mixing bowl, combine ground turkey, breadcrumbs (or almond flour), eggs, garlic, onion, parsley, dill, fresh herbs, oregano, cumin, turmeric, salt, and pepper. Mix thoroughly until well combined. Using your hands, roll into evenly sized meatballs. Heat 1 tbsp olive oil in a pan over medium heat. Sear meatballs for 2-3 minutes per side, then cover and cook on low until fully done.

Lemon Roasted Potatoes

Preheat oven to 350°F. Peel and cut potatoes into thick wedges. In a large glass baking dish, mix bone broth, olive oil, lemon juice, garlic, oregano, salt, and pepper. Add potatoes, tossing to coat evenly. Bake uncovered for 1½ hours. If needed, bake an extra 15 minutes until fork-tender.

Arugula & Fennel Salad

In a bowl, combine arugula and shaved fennel. Drizzle with balsamic vinegar, olive oil, and a pinch of salt. Toss gently and set aside.

Plate the meatballs and roasted potatoes, drizzling some of the lemony potato sauce over the meatballs for extra flavor. Add a serving of arugula & fennel salad on the side.

Enjoy a balanced, gut-friendly Mediterranean meal!

Why You'll Love This Recipe:

Gut-Friendly: Fresh herbs, fennel, and lemon support digestion.

Anti-Inflammatory: Olive oil, turmeric, and arugula reduce inflammation.

Nutrient-Dense: Packed with lean protein, fiber, and antioxidants.

Gluten-Free & Dairy-Free: Made with wholesome, unprocessed ingredients.