Greek Turkey Meatballs
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
254 kcal
-
Cuisine
Mediterranean
Greek Turkey Meatballs
Description
This recipe makes moist Greek turkey meatballs by mixing lean ground turkey with grated zucchini (with excess liquid squeezed out), soaked bread, whole wheat breadcrumbs, and an egg to bind. Fresh herbs such as oregano, parsley, and spearmint add bright, distinctive flavors complemented by grated garlic and red onion. Seasoned with kosher salt and black pepper, the mixture is formed into uniform 1/4-cup meatballs slightly flattened for even cooking.
They can be cooked by frying gently over low heat to maintain juiciness, baked in the oven, or grilled. This versatility lets you choose your preferred cooking method without compromising tenderness. The meatballs have a fresh herbaceous flavor profile balanced by the mild turkey and texture from the vegetables.
The recipe notes suggest adjusting the quantity of breadcrumbs and bread soaked in water to achieve the right consistency if needed.
Ingredients
- 1.25 lbs ground turkey 93% lean
- 1 cup zucchini liquid squeezed out well, grated
- 2 lices whole wheat bread (or gluten-free bread)
- 1/4 cup whole wheat breadcrumbs or gluten-free panko, seasoned
- 1 egg large
- 3 cloves garlic ( minced)
- 1/4 red onion (grated (I used my mini food processor))
- 2 tbsp oregano chopped (less if using dry, fresh
- 1/4 cup parsley chopped, fresh
- 2 tbsp spearmint chopped, chopped, fresh
- 1 tsp kosher salt fresh
- 1 tsp black pepper fresh
- olive oil spray
Instructions
- 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.
Notes
- Adjust the amount of breadcrumbs and soaked bread to reach a desirable meatball texture and binding.
- Refrigerate the formed meatballs before cooking to help them hold their shape better.
- Cooking methods include pan frying over very low heat, baking at 350°F for 20-25 minutes, or grilling on a well-oiled grate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 254kcal | 13% |
| Carbohydrates | 13.5g | 5% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Fiber | 3.5g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
