Description
These Greek Turkey Meatballs are a flavorful, healthy twist on classic meatballs, featuring lean ground turkey combined with fresh herbs, zucchini, and whole wheat bread for moisture and texture. Perfectly cooked either on the stovetop, grill, or baked, they offer a delicious, protein-packed meal inspired by Mediterranean cuisine.
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
- Freshly ground black pepper, to taste
For Cooking
- Olive oil cooking spray
Instructions
- Prepare the Bread: Wet the whole wheat bread slices with water and squeeze out any excess liquid. Tear the bread into small pieces and place them in a large mixing bowl. This helps to keep the meatballs moist and tender.
- Mix the Meatball Ingredients: To the bowl with bread, add the ground turkey, egg, grated zucchini (with liquid squeezed out), seasoned breadcrumbs, minced garlic, grated red onion, chopped fresh oregano, fresh parsley, spearmint, kosher salt, and freshly ground black pepper. Mix thoroughly but gently to combine all ingredients evenly without overworking the meat.
- Shape the Meatballs: Using a 1/4 cup measuring spoon, scoop out portions of the mixture and form them into slightly flattened patties or meatballs. To help the meatballs hold their shape, refrigerate them before cooking.
- Cook on the Stovetop: Spray a large nonstick frying pan with olive oil cooking spray and heat over very low heat. Place the meatballs in the pan and cook for about 5 to 6 minutes on each side, turning carefully once, until cooked through and nicely browned.
- Alternative Cooking Methods: You can also bake the meatballs in a preheated oven at 350°F (175°C) for 20–25 minutes until fully cooked. Alternatively, grill them on a well-cleaned grill with the grate sprayed with oil, cooking on low heat for about 5 minutes per side until cooked through.
Notes
- You can adjust the amount of breadcrumbs and bread to your preference, using more breadcrumbs while omitting the bread or vice versa for desired texture.
- Refrigerating the meatballs before cooking helps them maintain their shape and cook evenly.
- The recipe can be adapted using gluten-free bread and breadcrumbs for a gluten-free version.
- Very low heat is essential when cooking on the stovetop to prevent burning before the meatballs are cooked through.
Nutrition
- Serving Size: 4 meatballs
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 400 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: 80 mg
