Greek meatballs, otherwise known as Keftedes are traditionally made with lamb or beef and make a delicious appetizer with some tzatziki (cucumber yogurt sauce) for dipping. These meatballs have been lightened using turkey instead along with a secret ingredient… zucchini. Don’t tell your kids!
This is zucchini season, and if you are running out of ideas of how to use up all your garden zucchini, you’ll welcome this idea, a great way to add fiber to your meatballs. I pan fried these today, but they are also terrific on the grill. Because of the moistness the zucchini adds to these meatballs, they are a bit delicate and don’t hold their round shape, so they will look more like mini patties (this also helps it cook in the center). Refrigerating the meat before cooking helps to hold them together if you want to grill them. Serve them with Skinny Tzatziki or also great in a pita with a slice of tomato and tzatziki on top. My 8 month old loved them!!
Greek Turkey Meatballs
Servings: 4 • Serving Size: 4 meatballs • Points +: 6 pts • Smart Points: 6
Calories: 254.7 • Fat: 11.2 g • Protein: 26.8 g • Carb: 13.4 g • Fiber: 3.7 g
Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.
In a pan: spray olive oil in a large nonstick frying pan and cook over very low heat (or you can make 350F 20-25 minutes)
On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs.