Greek Turkey Meatballs with grated zucchini are delicious with tzatziki sauce (cucumber yogurt sauce) over rice, with chickpea salad, or as an appetizer. Great for meal prep too!
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 (I used my mini food processor)
- 2 tbsp fresh oregano, chopped (less if using dry)
- 1/4 cup fresh parsley, chopped
- 2 tbsp chopped fresh spearmint, chopped
- 1 tsp kosher salt and fresh black pepper
- olive oil cooking spray
Directions
- 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 1/4 cup measure, form each meatball 1/4 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 350F 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.
