• Binding Ingredients: You need something to hold the turkey meatballs together so they don’t break apart. We have the egg and panko for this reason.
• Avoid Overmixing: The meatball ingredients should be simply incorporated, not too mixed. It will too toughen the meatballs.
• Avoid Overbaking: Avoid overbaking (or air-frying) the meatballs as this may cause them to become dry.

How to Make Mediterranean Meatball Bowls for Meal Prep

These simple Mediterranean bowls are a great way to prepare meals. Store all ingredients in the refrigerator for up to 4 days. To store them for a later time:

• The salad and lemon wedges should be kept in one container, the couscous and meatballs in another, and the tzatziki in a small container.
• Place the meatball dish in the microwave for approximately a minute to reheat it, then add the remaining ingredients on top.

The meatball ingredients are as follows:

1. 1 big egg
2. One teaspoon kosher salt
3. one clove minced garlic
4. one cup fresh chopped dill
5. one cup fresh chopped Italian parsley
6. one-quarter cup unseasoned panko breadcrumbs
7. freshly ground peppercorns, according to taste
8. 1 pound of ground turkey that is 93% leanSpray with olive oil

To make the bowl

1.  combine 1 ½ tablespoons extra virgin olive oil
2. 1 1/3 cups dry pearl Israeli couscous (I used whole wheat)
3. 1 ¾ cups reduced-sodium chicken or vegetable broth
4. 1 cup diced tomato
5. 2 cups diced Persian or English cucumber
6. 1 ¼ cups diced red onion
7. 3 tablespoons freshly chopped Italian parsley
8. 2 tablespoons fresh lemon juice from 1/2 lemon
9. 1 ½ teaspoon kosher salt
10. Ground black pepper freshly, to taste
11. Lemon wedges, for serving
12. ½ cup tzatziki or nonfat plain Greek yogurt, optional, for serving

Directions:

1. In a medium-sized mixing bowl, crack the egg and beat with a fork to make the turkey meatballs. Incorporate the herbs, panko, garlic, salt, and pepper, blending thoroughly.
2. Take care not to overmix while adding the turkey and using the fork to incorporate it. Form mixture into 16 uniformly sized meatballs, about 1 ounce each, and arrange on a sheet pan covered with parchment paper. Refrigerate until cooking time. (Examine your hands and work area thoroughly.)
3. To air fry, liberally mist the air fryer basket with olive oil. Cook the meatballs for 8 to 10 minutes at 400 degrees Fahrenheit, rotating them halfway through, in an even layer if necessary.
4. To bake, place a sheet pan in the oven and bake at 400°F for 20 minutes without turning.
   In the interim, warm up a small saucepan on medium heat.
5. For about three minutes, add a ½ tablespoon of olive oil to the dry couscous and sauté it to toast the grains.
6. After adding the heated broth and bringing it to a boil, lower the heat to a simmer, cover it, and cook for ten minutes or so, or until the liquid is completely absorbed. If necessary, add a small teaspoon of salt.
7. Prepare the salad while the couscous and meatballs are cooking. Mix the tomato, cucumber, red onion, ½ teaspoon salt, pepper, and olive oil in a small bowl together with 3 tablespoons of parsley and lemon juice.
8. To put bowls together: To 4 bowls, add ¾ cup of couscous each. Place four meatballs and a 3/4 cup salad on top. Accompany the dish with a wedge of lemon, a dollop of yoghurt or tzatziki (if preferred), and a drizzle of oil, if utilised.