Okay, I know this is one of my least favorite photos and even though I made this dish weekly, I apparently have no good photos of it! But it is so good, it is on my weekly rotation. It is easy, delicious, fairly fast, and will taste just like your favorite Cava bowl but for a quarter of the price and honestly probably more flavorful. The two things that make this dish stand out are the chicken meatballs and the homemade tzatziki. I love a creamy, herby sauce and this tzatziki always hits the mark. This dish is also super versatile – I love serving it with a cucumber + tomato + olive salad; some rice; and usually roasted cauliflower. You can also serve it with shredded lettuce, carrots, and your favorite Cava toppings!
Serves: 4
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Ingredients:
For the Meatballs:
- 1 Lb Ground Turkey or Ground Chicken
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Cumin
- 1 Tsp Smoked Paprika Powder
- 2 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Turmeric
- 2 Tbsp Finely Chopped Parsley
- ½ Cup Crumbled Feta
Optional For Serving:
- Turmeric Cauliflower
- Tzatziki
- (1 Cup Greek Yogurt, 2 Garlic Cloves Minced, 2 Tsp Salt, 1 Tbsp Red or White Wine Vinegar, 1 Lemon Juiced, 3 Tbsp Freshly Chopped Dill)
- Tomato Cucumber Salad
- Shredded Romaine Lettuce or Cabbage
- Pita Chips or Rice
To Make:
- In a large bowl, mix together all of the ingredients listed under “for the meatballs”. Set to the side and allow to rest for 30 minutes – this is not necessary but it will enhance the flavors.
- While the meatballs rest, prepare any other ingredients you will serve with the meatballs.
- When you are ready to cook the meatballs, take 2-3 tbsp of the mixture and form into a ball and set on a plate. Repeat until all the mixture is formed into balls.
- Next, heat a large pan over medium to high heat. Once hot and a light spray of avocado oil to coat the pan.
- Add in the meatballs making sure to space them apart so they cook evenly. (You may need to cook the meatballs in batches if your pan is not large enough). Cover the pan and cook for 8 minutes.
- Flip the meatballs, cover and cook for another 5 minutes.
- After 5 minutes, remove the lid, reduce the heat to low and continue cooking for another 5 minutes.
- Repeat steps 4-7 until all of the meatballs are cooked.
- Once the meatballs are done, remove from the pan and place on a clean plate and assemble your bowl. I love to serve mine with rice, roasted cauliflower, tomato cucumber salad, shredded romaine and lots of tzatziki. Think Cava bowls but at home!
Aly Eats Food 
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