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.
- 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.