Greek Turkey Meatballs

Skinnytaste 4 Servings 25

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.


  • 1¼ pounds 93% ground turkey
  • 1 cup grated zucchini (liquid squeezed out well)
  • 2 slices whole wheat bread
  • ¼ cup seasoned whole wheat breadcrumbs
  • 1 large egg
  • 3 cloves garlic (minced)
  • ¼ red onion, grated (use your mini food processor)
  • 2 tablespoon fresh oregano, chopped (less if using dry)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons chopped fresh spearmint, chopped
  • 1 teaspoon 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 ¼ cup measure, form each meatball ¼ 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 350°F, 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.

Note: You can use more crumbs and omit the bread or visa-versa.