Greek Turkey Meatballs

Greek meatballs, otherwise known as Keftedes are traditionally made with lamb or beef and make a delicious appetizer with some tzatziki (cucumber yogurt sauce) for dipping. These meatballs have been lightened using turkey instead along with a secret ingredient... zucchini. Don't tell your kids! Tzatziki is a classic Greek cucumber yogurt sauce or dip. It is served as a condiment on gyros, fish and souvlakis, and other Greek dishes or it is served as a dip with pita wedges.

Photo by cwyorkiex3 w.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Meatballs:

  • 1.25

    lbs 93% lean ground turkey

  • 1

    cup zucchini, grated and liquid squeezed out

  • 2

    sliced whole wheat bread (I used Weight Watchers)

  • 1/4

    cup seasoned whole wheat breadcrumbs

  • 1

    large egg

  • 2-3

    cloves garlic, grated

  • 1/4

    red onion, grated

  • 2

    tbsp fresh oregano, chopped (less if using dry)

  • 1/4

    cup fresh parsley, chopped

  • 2

    tbsp chopped fresh spearmint, chopped

  • kosher salt and fresh pepper

  • 1

    about 1 tsp worth of olive oil cooking spray (I use my Misto)

  • For Tzatziki sauce (Greek cucumber yogurt sauce or dip):

  • 8

    oz fat free greek yogurt (I used Fage)

  • 1

    small cucumber, peeled and seeded (1 cup grated and drained)

  • 1

    clove garlic, crushed

  • 1

    tsp lemon juice

  • 1

    tbsp fresh dill, chopped

  • 1

    tbsp fresh chives, chopped

  • kosher salt and fresh pepper

Directions

For Meatballs: 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. 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 low heat. On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs. For Tzatziki sauce (Greek cucumber yogurt sauce or dip): Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside. Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid. Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving. Makes about 2 cups. Store in refrigerator for about a week.

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