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Mediterranean Meatballs with Quinoa and Tzatziki
tomato & shallot salad

Active: 40 min Total: 40 min
Sundried tomatoes add lots of umami flavor to these Mediterranean meatballs that go perfectly on top of fluffy quinoa! Enjoy with sides made of fresh summer produce for an easy, seasonal meal.
Smarts: Double the meatballs and use them later in the week in a quick soup or lettuce wrap.


Tomato Salad with Shallots & Parsley:
  • Parsley - 2 Tbsp , chopped
  • Shallots - 1 bulb , chopped
  • Tomatoes - 1 1/2 pints , halved
  • Red wine vinegar - 1 Tbsp
  • Olive oil - 2 Tbsp
Mediterranean Meatballs with Quinoa and Tzatziki:
  • Parsley, fresh - 2 Tbsp , chopped
  • Sundried tomatoes - 4 , chopped finely
  • Ground chicken - 1 1/4 lb
  • Almond meal - 1/4 cup ((more if meatball mixture is too wet))
  • Garlic powder - 1 tsp
  • Paprika - 1 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Cucumbers - 4 oz , diced
  • Quinoa, uncooked - 2/3 cup
  • Cooking oil - 2 Tbsp
  • Chicken stock - 1/2 cup
  • Yogurt, plain - 1/2 cup
  • Lemon juice - 1 tsp


  1. Parsley (for meatballs & salad) / Shallots / Sundried tomatoes - Prep as directed. (Can be done up to 4 days ahead)
  2. Make meatballs - Mix chopped parsley (just amount for meatballs) with ground chicken, almond meal, sundried tomatoes, garlic powder, paprika, salt, and black pepper. Form into 1” (2.5 cm) wide meatballs. If the mixture is too dry to mold, add an egg (not listed in ingredients). If it’s too wet, add more almond meal. (Can be done up to 1 day ahead)
  3. Tomatoes / Cucumbers - Prep as directed.
  4. Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 12 minutes. (Can be done up to 5 days ahead)

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  1. Toss tomatoes, shallots, and parsley with red wine vinegar, olive oil, and some salt and pepper.
  2. Heat a skillet over medium-high heat. Add cooking oil and then meatballs to heated oil. Sear on both sides for 3 minutes each.
  3. Lower heat to medium, and add chicken stock. Cover pan with lid or foil and cook for another 4 to 6 minutes, until meatballs are done.
  4. While meatballs cook, mix cucumbers with yogurt and lemon juice. Season to taste with salt.
  5. When meatballs are done, halve. Enjoy over quinoa and drizzle with tzatziki and tomato salad on the side!



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