Greek Turkey Meatballs

SERVES 4

Ingredients  

Meatballs

450/500g turkey mince

⅓ cup finely chopped red onion

2–3 cloves garlic, minced

⅓ cup finely chopped fresh parsley

2 Tablespoons chopped fresh dill, or 2 teaspoons dried dill

¼ cup italian breadcrumbs, or ⅓ cup almond flour

1 large egg

⅓ cup crumbled feta

1 Tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

½ teaspoon sea salt

¼ teaspoon black pepper

Cucumber Tomato Salad

2 Tablespoons lemon juice

1 Tablespoon extra virgin olive oil

1 ⅓ cup cucumber, diced

1 ⅓ cup tomato, diced

⅔ cup red onion, chopped

2 Tablespoons fresh parsley, chopped

Salt and pepper to taste

For Serving

Grain of choice, I used brown rice

Tzatziki, store-bought or homemade

Cucumber tomato salad

Crumbled feta

Kalamata olives

Instructions 

Add the turkey, onion, garlic, parsley, dill, breadcrumbs, egg, feta, lemon juice, lemon zest, oregano, salt and pepper to a large bowl. Use your hands to mix until everything is just combined. Try not to overmix.

Roll the mixture into 1–1.5 inch meatballs and place them on a parchment-lined baking sheet.

Bake at 180 for 15-18 minutes, or until cooked through and lightly golden.

While meatballs are baking, make cucumber tomato salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve.

Serve meatballs over grain and green of choice with cucumber tomato salad and top with feta cheese, kalamata olives and a drizzle of tzatziki. Enjoy!

Nutrition

Serving: 1/4 recipe | Calories: 575kcal | Carbohydrates: 42g | Protein: 41g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 180mg | Sodium: 988mg | Potassium: 853mg | Fiber: 5g | Sugar: 6g