Use ground beef or bison here. Available in most grocery stores, bison is eco-friendly and has fewer calories and less sat fat than beef. Try these meatballs with spaghetti, or pile them on a whole-wheat hoagie for a wholesome take on the classic meatball sub.
1 pound lean ground sirloin or lean ground grass-fed bison
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1/4 cup canola oil, divided
1 teaspoon lemon zest plus 2 Tbsp. fresh juice, divided
1/4 cup plain 0% nonfat Greek yogurt
1 tablespoon water
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
4 cups packed arugula
2 cups sliced heirloom tomatoes
1 ripe medium avocado, quartered and sliced
Added sugars 0g
Calcium 12% DV
Potassium 20% DV
How to Make It
Stir together ground meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 12 meatballs. Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add meatballs; cook until browned on all sides, about 12 minutes. Remove from heat.
Whisk together lemon juice, remaining 3 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a small bowl. Stir together yogurt, 1 tablespoon water, chives, dill, and lemon zest in a separate small bowl.
Toss together arugula and 2 tablespoons oil mixture in a large bowl; place 1 cup mixture on each of 4 plates. Toss together tomato slices and 2 tablespoons oil mixture in the same bowl; add 1/2 cup tomatoes to each plate. Gently toss avocado slices with remaining 1 tablespoon oil mixture in bowl; divide evenly among plates. Place 3 meatballs on each plate; drizzle each with 1 tablespoon yogurt mixture.
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