Description
These Greek Turkey Meatballs are a flavorful and healthy twist on a classic favorite, combining lean ground turkey with fresh herbs, grated zucchini, and whole wheat breadcrumbs for a moist and tender texture. Perfectly seasoned with garlic, oregano, parsley, and spearmint, these meatballs are quick to prepare and can be cooked on the stovetop, grilled, or baked for versatile meal options.
Ingredients
Scale
Main Ingredients
- 1.25 lbs 93% lean ground turkey
- 1 cup grated zucchini (liquid squeezed out well)
- 2 slices whole wheat bread (or gluten-free bread)
- 1/4 cup seasoned whole wheat breadcrumbs (or gluten-free panko)
- 1 large egg
- 3 cloves garlic (minced)
- 1/4 red onion (grated using mini food processor)
- 2 tbsp fresh oregano (chopped; use less if dry)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp chopped fresh spearmint
- 1 tsp kosher salt
- Fresh black pepper to taste
- Olive oil cooking spray
Instructions
- Prepare the bread: Wet the whole wheat bread slices with water, then squeeze out the excess liquid. Tear the bread into small pieces and place them in a large mixing bowl.
- Mix ingredients: Add the ground turkey, egg, grated zucchini, seasoned breadcrumbs, minced garlic, grated red onion, chopped spearmint, parsley, oregano, kosher salt, and fresh black pepper to the bowl with the bread. Combine all ingredients thoroughly until well incorporated.
- Form meatballs: Using a 1/4 cup measure, portion out the mixture into evenly sized meatballs, slightly flattening each into a patty shape. For best results, refrigerate the formed meatballs before cooking to help them hold their shape.
- Cook on stovetop: Spray a large nonstick frying pan with olive oil cooking spray and heat over very low heat. Place the meatballs in the pan and cook for about 5 to 6 minutes on each side, turning halfway through, until cooked through and golden brown.
- Alternate cooking methods: To bake, preheat the oven to 350°F (175°C) and bake meatballs on a lined baking sheet for 20 to 25 minutes until cooked through. For grilling, clean the grill well, spray the grill grate with oil, and cook the meatballs over low heat for about 5 minutes on each side until fully cooked.
Notes
- You can adjust the bread and breadcrumb quantities by using more breadcrumbs and omitting the bread altogether or vice versa.
- Ensure to squeeze out excess liquid from the zucchini and bread to avoid soggy meatballs.
- Refrigerating the meatballs before cooking helps maintain their shape during cooking.
- Cooking times may vary slightly depending on the size of the meatballs and cooking method.
Nutrition
- Serving Size: 4 meatballs
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13.5 g
- Fiber: 3.5 g
- Protein: 27 g
- Cholesterol: 80 mg
