Description
These Greek Turkey Meatballs are a flavorful and healthy twist on classic meatballs, featuring lean ground turkey combined with fresh herbs like oregano, parsley, and spearmint along with grated zucchini and breadcrumbs. They can be cooked in a skillet, baked, or grilled to perfection, making them a versatile and delicious option for a nutritious meal.
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)
- 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 slices of bread with water, then squeeze out the excess liquid thoroughly. Tear the moistened bread into small pieces and place them into a large mixing bowl.
- Mix the meatball ingredients: Add the ground turkey, egg, grated zucchini (with liquid squeezed out), seasoned breadcrumbs, minced garlic, grated red onion, chopped fresh oregano, parsley, spearmint, kosher salt, and freshly ground black pepper into the bowl with the bread pieces. Combine all ingredients thoroughly but gently to maintain moisture and texture.
- Form the meatballs: Using a 1/4 cup measuring scoop, portion the mixture into meatballs about the size of a slightly flattened patty. For best results and to help maintain their shape during cooking, refrigerate the formed meatballs for a short time before cooking.
- Cook in a skillet: Spray a large nonstick frying pan with olive oil cooking spray and heat it over very low heat. Add the meatballs and cook until they are thoroughly cooked through, turning once halfway. This will take approximately 5 to 6 minutes per side. Alternatively, you can cook them by baking or grilling.
- Bake the meatballs (optional): Preheat your oven to 350°F (175°C). Arrange the meatballs on a baking sheet and bake for 20 to 25 minutes or until cooked through, turning once halfway for even cooking.
- Grill the meatballs (optional): Clean your grill thoroughly and spray the grate with oil to prevent sticking. Grill the meatballs over low heat, cooking about 5 minutes per side, or until fully cooked through.
Notes
- You can adjust the texture by using more breadcrumbs and omitting the bread, or vice versa, according to preference.
- Make sure to squeeze out all excess moisture from the grated zucchini to avoid soggy meatballs.
- Refrigerating the formed meatballs before cooking helps them hold their shape better.
- Cooking times may vary slightly depending on your stove, oven, or grill; always ensure meatballs are fully cooked with no pink inside.
Nutrition
- Serving Size: 4 meatballs
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 450 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
