Description
These Greek Turkey Meatballs are a flavorful, healthy twist on a classic favorite, featuring lean ground turkey combined with fresh herbs, vegetables, and breadcrumbs. They are versatile and can be cooked on the stovetop, baked, or grilled, making them perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Meatball Mixture
- 1.25 lbs 93% lean ground turkey
- 1 cup grated zucchini, liquid squeezed out well
- 2 slices whole wheat bread or gluten-free bread, wet with water and excess squeezed out
- 1/4 cup seasoned whole wheat breadcrumbs or gluten-free panko
- 1 large egg
- 3 cloves garlic, minced
- 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
- 1 tsp kosher salt
- Fresh black pepper, to taste
For Cooking
- Olive oil cooking spray
Instructions
- Prepare the bread: Wet the bread slices with water and squeeze out the excess moisture. Tear the bread into small pieces and place in a large mixing bowl to serve as a base for the meatball mixture.
- Mix the meatball ingredients: To the bowl with bread, add ground turkey, the large egg, grated zucchini, breadcrumbs, minced garlic, grated red onion, chopped fresh oregano, parsley, spearmint, kosher salt, and freshly ground black pepper. Combine everything thoroughly but gently to avoid overmixing.
- Form the meatballs: Using a 1/4 cup measuring scoop, shape the mixture into slightly flattened patties or meatballs. Place them on a tray and refrigerate for best results, helping the meatballs hold their shape during cooking.
- Cook on stovetop: Spray a large nonstick frying pan with olive oil and heat it on very low heat. Add the meatballs and cook them slowly, turning halfway through, for about 5 to 6 minutes on each side until cooked through.
- Alternate cooking methods: For baking, preheat the oven to 350°F and bake meatballs for 20 to 25 minutes until done. For grilling, clean the grill well, spray the grate with oil, then cook the meatballs on low heat for about 5 minutes on each side until fully cooked.
Notes
- You can substitute more breadcrumbs if you want to omit the bread, or use bread alone.
- Ensure the grated zucchini is well squeezed of liquid to prevent soggy meatballs.
- Low and slow cooking on stovetop helps keep the turkey meatballs moist and tender.
- These meatballs are versatile and can be served with tzatziki, in pita bread, or over a salad.
Nutrition
- Serving Size: 4 meatballs
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 350 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: 85 mg
