greek turkey meatballs

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.

Greek Turkey Meatballs

93% turkey

zucchini

whole wheat bread (or gluten-free bread)

garlic ( minced)

red onion (grated (I used my mini food processor))

oregano

parsley (chopped)

tbsp chopped fresh spearmint (chopped)

tsp kosher salt and fresh black pepper

olive oil cooking spray

Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl.

Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.

Using a 1/4 cup measure, form each meatball 1/4 cup in size, slightly flattened into patties. For best results, refrigerate before cooking to help hold their shape.

In a pan: spray olive oil in a large nonstick frying pan and cook over very low heat, until cooked through, turning halfway, about 5 to 6 minutes on each side. (or you can bake 350F 20-25 minutes).

On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through, about 5 minutes on each side.

https://www.youtube.com/watch?v=hNl4l-VSTHg

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.

Print recipe:
5 Freestyle Points  • 254 Calories 
https://www.skinnytaste.com/greek-turkey-meatballs/

Delicious Greek turkey meatballs with lemon orzo, tender veggies, and a creamy feta yogurt sauce. These healthy baked Greek turkey meatballs are filled with tons of wonderful herbs and make the perfect protein-packed weeknight meal!

Greek Turkey Meatballs with Lemon Orzo &amp; Creamy Feta Yogurt Sauce

For the feta yogurt sauce:

plain greek yogurt

feta crumbles

olive oil

lemon juice

lemon zest

garlic powder

salt and black pepper,

water

For the meatballs:

chicken

breadcrumbs

¼ cup finely diced red onion (from about 1/4th large red onion)

garlic, minced (or sub ½ teaspoon garlic powder)

parsley

mint

salt

black pepper

For the veggies:

red bell pepper, julienned

orange bell pepper, julienned

red onion, sliced

salt and pepper

For the lemon orzo:

orzo pasta (8 ounces)

½ lemon (about 2 tablespoons fresh lemon juice)

butter (or olive oil)

salt and pepper, to taste

kalamata olives

To garnish:

Fresh torn mint and parsley

For serving:

Pita bread

First make the feta yogurt sauce: add yogurt, feta, olive oil, lemon zest, lemon juice and garlic powder to the bowl of a food processor or to a blender. Process/blend until smooth and well combined, scraping down the sides as necessary. Add salt and pepper to taste and process once more. If it’s not thin enough, feel free to add 1-3 teaspoons of water so that you can easily drizzle it. Set aside.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, add the ground chicken or turkey, egg, breadcrumbs, diced red onion, garlic, parsley, mint, oregano, salt and pepper; use clean hands to form into 16 golf ball sized meatballs. Set aside.

Tip for forming meatballs: keep a small bowl of water to dip your hands in before forming each meatball. It makes it so much easier!

Add peppers and onions to a medium bowl and drizzle with 1 tablespoon olive oil and freshly ground salt and pepper. Toss together then add veggies to the prepared pan and spread out evenly. Next nestle the meatballs in between the veggies. Bake for 17-23 minutes or until a meat thermometer reads 165 degrees F.

While the meatballs are cooking, you can make the orzo: first cook the orzo according to the directions on the package. Once al dente, drain the orzo and add back to the pot, then stir in the lemon zest, lemon juice, butter (or olive oil) and season with salt and pepper to taste. I really like to add a lot of black pepper to mine! Lastly, stir in the kalamata olives.

To serve: add orzo to plates or bowls, then top with meatballs (4 per person) and peppers/onion mixture. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley. I also love adding fresh pita triangles or pita chips on the side as an option, too! Enjoy! Serves 4.

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Greek Turkey Meatballs with Lemon O...

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