Greek Meatballs

These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers!  Meatballs are a great protein option to make ahead and pack for lunch.  They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers.  I love to serve these little guys with fresh tzatziki! 

Greek Meatballs

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• CourseMain Dish

Greek Meatballs Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish

Ingredients

Meatballs

• 1 pound 93% lean ground turkey
• 1 teaspoon garlic powder
• 1 teaspoon oregano ground
• 1/2 teaspoon pepper ground
• 1/4 teaspoon salt
• 1/4 cup plain breadcrumbs dry, grated
• 10 ounces frozen spinach leaves thawed and drained
• 1/2 cup reduced fat feta cheese crumbled

Tzatziki Sauce

• 1 English cucumber shredded and drained
• 1 1/2 cups Greek yogurt plain, nonfat
• 2 garlic cloves minced
• 1/4 teaspoon salt
• 1/4 cup fresh dill chopped
• 2 Tablespoons lemon juice fresh

Servings:

Units:MetricUS Imperial

Instructions

Stove Top Instructions

1. Wash your hands and clean your preparation area.
2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
6. Make meatballs using a tablespoon for a perfect measurement.
7. Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
8. Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
9. Serve with some tzatziki on the side or as a dip.

Air Fryer

1. Wash your hands and clean your preparation area.
2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
6. Make meatballs using a tablespoon for a perfect measurement.
7. Set the air fryer to 350°F and preheat for 3 minutes.
8. Arrange meatballs on the air fryer basket/ tray. 
9. Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
10. Serve with some tzatziki on the side or as a dip.

Recipe Notes