Greek Meatballs
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Greek Meatballs
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Ingredients
Meatballs
- 1pound 93% lean ground turkey
- 1teaspoon garlic powder
- 1teaspoon oreganoground
- 1/2teaspoon pepperground
- 1/4teaspoon salt
- 1/4cup plain breadcrumbsdry, grated
- 10ounces frozen spinach leavesthawed and drained
- 1/2cup reduced fat feta cheesecrumbled
Tzatziki Sauce
- 1 English cucumbershredded and drained
- 1 1/2cups Greek yogurtplain, nonfat
- 2 garlic clovesminced
- 1/4teaspoon salt
- 1/4cup fresh dillchopped
- 2Tablespoons lemon juicefresh
Instructions
- Wash your hands and clean your preparation area.
- For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
- In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld up to 2 hours before serving.
- In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
- Stirring evenly, add thawed and drained spinach, then add feta cheese.
- Make meatballs using a tablespoon for a perfect measurement.
- Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
- Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
- Serve with some tzatziki on the side or as a dip.
Recipe Notes
