Mediterranean Turkey Meatball Bowl with Lemon-Mint, Toasted Orzo, Roasted Eggplant, and Cucumber Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.

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   2. In a large bowl, combine the ground turkey, egg, breadcrumbs, 2 minced garlic cloves, the zest of the whole lemon, 1 tablespoon lemon juice, half of the mint, half of the parsley, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix just until combined.

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   3. Form 16 evenly sized meatballs and place them on one side of the baking sheet.

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   4. In another bowl, toss the eggplant with 2 tablespoons olive oil, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it on the other side of the baking sheet.

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   5. Roast the meatballs and eggplant for 22 to 25 minutes at 220 °C / 425 °F, turning the eggplant halfway through, until the meatballs are cooked through and the eggplant is browned and tender.

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   6. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the dry orzo and toast for 2 minutes, stirring often.

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   7. Pour the hot chicken broth or water into the saucepan with the orzo, add 1/2 teaspoon salt, and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

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   8. For the sauce, mix the Greek yogurt, grated cucumber, 1 finely grated garlic clove, 1 tablespoon lemon juice, the remaining mint, the remaining parsley, and a pinch of salt and pepper.

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   9. Toss the red onion with the red wine vinegar and a pinch of salt. Let it sit for 5 minutes to soften its sharpness.

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    10. Divide the orzo among 4 bowls. Top with the roasted eggplant and 4 meatballs per serving. Finish with the cucumber yogurt sauce and the pickled red onion. Serve immediately.