Greek Lemon Veal Meatball Quinoa Boxes

An easy meal-prep box with tender ground veal meatballs, quinoa, roasted vegetables, cucumber, and a simple lemon-yogurt sauce. It keeps well for balanced lunches with bright Mediterranean-inspired flavours.

Greek Lemon Veal Meatball Quinoa Boxes
Prep time
15 min
Cook time
25 min
Yield
1 serving

Ingredients

  • 0.5 g Black Pepper
  • 15 g Breadcrumbs
  • 80 g Cucumber
  • 1.5 g Dried Oregano
  • 25 g Egg
  • 5 g Garlic
  • 60 g Greek Yogurt
  • 150 g Ground Veal
  • 20 g Lemon juice
  • 8 g Olive oil
  • 55 g Quinoa
  • 80 g Red Bell Pepper
  • 30 g Red Onion
  • 1.5 g Salt
  • 120 g Zucchini

Instructions

  1. Rinse the quinoa, then cook it in water until tender. Let it cool slightly before portioning.
  2. Heat the oven to 220°C and line a baking sheet.
  3. In a bowl, mix the ground veal, breadcrumbs, egg, garlic, dried oregano, some lemon juice, salt, and black pepper until just combined.
  4. Shape the veal mixture into small meatballs and place them on one side of the baking sheet.
  5. Cut the zucchini, red bell pepper, and red onion into bite-size pieces, toss with olive oil, and place them on the other side of the baking sheet.
  6. Bake until the meatballs are cooked through and the vegetables are tender, about 18 to 22 minutes.
  7. Stir the Greek yogurt with the remaining lemon juice to make a simple sauce.
  8. Portion the quinoa, veal meatballs, roasted vegetables, diced cucumber, and lemon-yogurt sauce into a meal-prep container.