I have finally caught up with my last post on our Greek theme dinner. This was the main entree – Greek Turkey Meatballs, another fabulous find on Skinny Taste. This was a healthified version of Keftedes which are traditionally made with ground lamb or beef. This was the dish that I centered everything around. I had made Greek Orzo Salad, Skinny Tzatziki and I got some store-bought flatbreads to make pita-wiches with the meatballs. It was quite the Greek feast at home for Lorenzo and I to enjoy. I loved how the Greek turkey meatballs were filled with lots of Mediterranean flavor and the cool refreshing cucumber sauce was a refreshing change from buttery and tomato sauces. I used four Greek turkey meatballs garnished with Skinny Tzatziki, fresh tomatoes and lettuce on top of a flatbread to make my pita-wich. This is a perfect summertime meal. Enjoy!
Greek Turkey Meatballs
Adapted from Skinny Taste 1 pound ground turkey 1 cup zucchini, grated and liquid squeezed out 1 cup breadcrumbs 1 large egg 2-3 cloves garlic, grated ¼ red onion, grated 2 tablespoon fresh oregano, chopped ¼ cup fresh parsley, chopped 2 tablespoon chopped fresh mint, chopped kosher salt and fresh pepper Misto or cooking spray
In a food processor, add the turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.Pulse until everything is mixed together. Using an ice cream scooper, form each meatball ¼ cup in size. Place on a platter until you are ready to cook. For best results, refrigerate before cooking to help hold their shape. When ready to cook, use your misto and spray onto a large nonstick frying pan and cook the meatballs over medium heat until light brown on both sides. Add meatballs on a cookie sheet. Preheat oven for 350 degrees and bake for 10 minutes or so until they are cooked through. Makes about 20 to 24 Greek turkey meatballs.
Review: Totally moist and delicious and all the flavors really meld together when you add a little dollop of Skinny Tzatziki on top. We were in Greek foodie heaven and it was light and tasty. The addition of the zucchini gave a moistness to the meatballs, and anytime I can sneak additional veggies into a dish – it’s a winner. Yum!