These Skinny Greek Turkey Meatballs are the perfect healthy meal idea, packed with veggies and easy to make with a side of Tzatziki! Watch the VIDEO below to see how I make them, and don’t forget to stay tuned to the end of this blog post for the FULL RECIPE!
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*This recipe was originally posted in December 2015. I’ve updated the recipe and the post and I’m re-sharing it with my readers again today!
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 completely hooked, and even though so many years have passed since that glorious summer, I would still choose pretty much anything Greek as my favorite food of all time. Except those stuffed grape leaves…I just can’t get into those. And like most Mediterranean food, Greek food is often healthy and fresh which is exactly the kind of food we should all be eating anyway, am I right (don’t mind me, I’m just justifying my obsession…)?
I stumbled across a version of this recipe for Skinny Greek Turkey Meatballs a few years ago on Skinnytaste.com and I’ve made them SO many times, eventually adapting the recipe to my own version of it. I can’t even count the times I’ve made them since, and they never last more than a day in our house! 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 flavors. I always serve them with some of my homemade fat-free Tzatziki Sauce and if you pair them with my 5-Minute Easy Greek Salad, you’re on your way to a delicious Greek meal. Our family absolutely LOVES these meatballs and I know you will too!
Possibly the best part about this Skinny Greek Turkey Meatballs recipe is that they can be served as appetizers at your next 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 enjoy this Skinny Greek Turkey Meatballs recipe! Let me know in the comments below, what’s your favorite way to enjoy meatballs?
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Skinny Greek Turkey Meatballs
- 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 egg
- 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 (recipe linked above!!)