If you’re new around here you might not know that I’m pretty much obsessed with Greek food – after spending a summer in Greece several years ago I was hooked. And like most Mediterranean food, it’s often healthy and fresh which is exactly the kind of food we should all be eating anyway, am I right? I stumbled across this recipe for Greek-style meatballs a few years ago and I can’t even count the times I’ve made them since. They’re low in fat, made with lean ground turkey and veggies, but they’re moist and juicy and they’re packed with Greek-inspired flavours. Serve them with some homemade fat-free Tzatziki Sauce and my 5-Minute Easy Greek Salad, and you’re on your way to a delicious Greek meal. Our family loves these meatballs and I know you will too!
I’ve adapted this recipe from Skinnytaste’s Greek Turkey Meatballs Recipe.
1 1/2 lbs lean ground turkey meat
1 cup shredded zucchini (skin on)
2/3 cup whole grain breadcrumbs (or 2/3 cup gluten-free oat flour)
1/4 cup finely grated red onion
2 tsp dried Greek oregano
1 1/2 tsp dried parsley
3 cloves garlic, grated (I use my microplane zester for this job!)
a pinch or two each of sea salt and black pepper
1-2 tbsp oil for frying (or oil spray if you’re using a non-stick skillet)
Add the ground turkey, shredded zucchini, breadcrumbs, egg, red onion, spices, garlic and salt and pepper to a large bowl.
Using your hands, combine all the ingredients together until everything is mixed together evenly. This will take several minutes, but you’ll never achieve the same result using a spoon or spatula so be sure to use your hands for this job!
Roll the mixture into about 18 meatballs (you’ll need just under 1/4 cup of the mixture for each meatball), rolling each one between your hands until it forms a tight sphere shape.
Place the meatballs on a plate as you roll them, and once you’re finished rolling all 18 set them aside while you clean your hands.
Heat a large skillet over medium-low heat and add 1 tbsp of oil once it’s heated. Place 9 of the meatballs in the pan and let them fry on one side for about 6 minutes or until the underside is a nice golden brown colour. Flip the meatballs over and let them fry on the other side for about 8-10 minutes, making sure you cover the pan right after you’ve flipped them. When they’ve reached an internal temperature of 165 degrees Fahrenheit you’ll know they’re done.
It’s best to fry the meatballs in at least 2 batches. You don’t want to overcrowd your skillet as this can prevent the browning and caramelization process that gives the outside of the meatballs that beautiful golden colour. Once you’ve finished frying up both batches (all 18 meatballs), serve them alongside some homemade fat-free Tzatziki Sauce for dipping!
Aren’t they just so beautiful and golden with those little green flecks from the zucchini?? Yum!
Possibly the best part about this recipe is that each meatball is only 2 Weight Watchers PointsPlus, so it makes a great healthy, low-fat main dish for your next Greek feast! You can also serve these meatballs as appetizers at your next holiday party! Just make them half the size, stick a toothpick in each one and serve with a side of my fat-free Tzatziki Sauce for dipping!
I hope you enjoyed this recipe! Let me know in the comments below, what’s your favourite way to enjoy meatballs?