Description
These Greek Turkey Meatballs are a flavorful and healthy twist on classic meatballs, featuring lean ground turkey mixed with fresh herbs like oregano, parsley, and spearmint, combined with grated zucchini and whole wheat breadcrumbs for added moisture and texture. Perfectly seasoned and cooked on the stovetop, grill, or baked, they make a delicious main dish that pairs well with a variety of sides.
Ingredients
Scale
Main 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)
- 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
- Fresh black pepper to taste
- Olive oil cooking spray
Instructions
- Prepare the bread: Wet the bread slices with water and squeeze out any excess liquid. Tear the bread into small pieces and place them into a large mixing bowl to start the meatball mixture.
- Mix ingredients: Add the ground turkey, large egg, grated zucchini, seasoned breadcrumbs, minced garlic, grated red onion, chopped fresh oregano, parsley, spearmint, kosher salt, and black pepper to the bowl with the bread pieces. Mix thoroughly to evenly combine all ingredients.
- Form meatballs: Using a 1/4 cup measuring scoop, form each meatball mixture into a slightly flattened patty shape about 1/4 cup in size. For best results and to help the meatballs hold their shape, refrigerate them before cooking.
- Cook on stovetop: Spray a large nonstick frying pan with olive oil cooking spray and warm it over very low heat. Place the meatballs in the pan and cook for about 5 to 6 minutes per side until fully cooked through, flipping halfway through.
- Alternative cooking methods: To bake, preheat the oven to 350°F and cook the meatballs for 20-25 minutes until cooked through. To grill, clean the grill and spray the grate with oil, then cook on low heat for about 5 minutes per side until fully cooked.
Notes
- You can adjust the quantity of breadcrumbs and omit the bread or vice versa depending on your texture preference.
- Refrigerating the formed meatballs before cooking helps them hold together better during cooking.
- Use fresh herbs for best flavor but dried oregano can be used in lesser amounts if fresh is unavailable.
- Ensure the zucchini is well drained to prevent excess moisture in the meatballs.
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: 70 mg
