Greek Turkey Meatballs
40 min250 kcal each
Tender turkey meatballs kept moist with grated zucchini and soaked bread, fragrant with oregano, parsley and spearmint. Great with tzatziki or tucked into pitta.
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Plan this recipeIngredients
for 5 servings- Lean ground turkey (93%)567 g
- Zucchini, grated and squeezed124 g
- Whole-wheat bread2 slice
- Breadcrumbs, whole-wheat, Italian-seasoned4 tbsp
- Egg1 piece
- Garlic3 clove
- Red onion30 g
- Dried oregano2 tsp
- Fresh parsley15 g
- Fresh mint2 tbsp
- Salt1 tsp
- Black pepper1 pinch
- Olive oil spray½ tsp
Method
Prep 15 min · cook 25 min- Heat the oven to 200 °C and line a tray.
- Soak the bread in water, squeeze it out and crumble it into a bowl.
- Add the turkey, zucchini, breadcrumbs, egg, garlic, grated onion, herbs, salt and pepper and mix gently.
- Roll into about 22 balls, set on the tray, mist with oil and bake 20–25 minutes until browned and cooked through.
- Keeps 4 days in the fridge or 3 months frozen. Reheat for 60 seconds.
Nutrition
per servingCal
250
Protein
25g
Carbs
11g
Fat
12g
Of 12g of fat per serving, 3g is saturated.
