I have finally caught up with my last post on our Greek theme dinner. This was the main entree - Greek Turkey Meatballs, another fabulous find on Skinny Taste. This was a healthified version of Keftedes which are traditionally made with ground lamb or beef. This was the dish that I centered everything around. I had made Greek Orzo Salad, Skinny Tzatziki and I got some store-bought flatbreads to make pita-wiches with the meatballs. It was quite the Greek feast at home for Eric and I to enjoy. I loved how the Greek turkey meatballs were filled with lots of Mediterranean flavor and the cool refreshing cucumber sauce was a refreshing change from buttery and tomato sauces. I used four Greek turkey meatballs garnished with Skinny Tzatziki, fresh tomatoes and lettuce on top of a flatbread to make my pita-wich. This is a perfect summertime meal. Enjoy!
Greek Turkey Meatballs
Adapted from Skinny Taste
1 pound ground turkey
1 cup zucchini, grated and liquid squeezed out
1 cup breadcrumbs
1 large egg
2-3 cloves garlic, grated
¼ red onion, grated
2 tablespoon fresh oregano, chopped
¼ cup fresh parsley, chopped
2 tablespoon chopped fresh mint, chopped
kosher salt and fresh pepper
Misto or cooking spray
In a food processor, add the turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.Pulse until everything is mixed together.
Using an ice cream scooper, form each meatball ¼ cup in size. Place on a platter until you are ready to cook. For best results, refrigerate before cooking to help hold their shape.
When ready to cook, use your misto and spray onto a large nonstick frying pan and cook the meatballs over medium heat until light brown on both sides. Add meatballs on a cookie sheet.
Preheat oven for 350 degrees and bake for 10 minutes or so until they are cooked through.
Makes about 20 to 24 Greek turkey meatballs.