Greek Turkey Meatballs
Ingredients
GREEK MEATBALLS:
- 1 cup panko breadcrumbs
- 1/3 cup milk
- 2 lbs. ground turkey
- 4 cloves garlic (minced)
- 2 eggs
- 2 scallions (both white and green parts, minced)
- 1/3 cup fresh mint (or cilantro, chopped)
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- 2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes
- 1 lemon (zested)
TAHINI YOGURT SAUCE:
- 1 cup low-fat plain Greek yogurt
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/2 tsp. salt
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the panko breadcrumbs and milk until combined. Set the mixture aside to soak for 5 to 10 minutes while you prep the other ingredients.
- Once the panko mixture has finished soaking, add the ground turkey, garlic, eggs, scallions and mint to the bowl. Sprinkle the oregano, cumin, salt, black pepper, crushed red pepper flakes and lemon zest evenly on top. Use your clean hands to mix the ingredients together until evenly combined, being careful not to overwork the mixture.
- Form the meatballs by rolling into 1.5-tablespoon balls, placing onto the prepared baking sheet.
- Bake for 15-20 minutes or until the meatballs are golden brown and cooked through.
- While meatballs are baking, make the yogurt sauce by whisking together the ingredients until combined. If you prefer a thinner sauce, whisk in a few tablespoons of water until it reaches your desired consistency.
- Serve the meatballs warm with the yogurt sauce and enjoy!
Notes
Before forming meatballs, grease your hands with a bit of olive oil to prevent the meatballs from sticking.
Nutrition
Calories: 82kcal | Carbohydrates: 4g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 201mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg