Greek Turkey Meatballs

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.
Greek Turkey Meatballs

We love Greek and Meditereanean food and make it every chance we get! You make have tried some favorites, Spiralized Greek Cucumber Salad, Naked Greek Turkey-Feta Burgers, and Chicken Kebab Salad, to name a few!

Greek meatballs, otherwise known as Keftedes are traditionally made with lamb or beef. I made them with ground turkey and lots of shredded zucchini instead and loved them! Moist, flavorful and perfect topped with  tzatziki (cucumber yogurt sauce).

I pan fried these, 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 over rice, in a pita with a slice of tomato and tzatziki on top or as an appetizer.

How To Make Greek Turkey Meatballs

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Greek Turkey Meatballs

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.

Ingredients:

  • 1.25 lbs 93% lean ground turkey
  • 1 cup grated zucchini, liquid squeezed out well
  • 2 slices whole wheat bread
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 large egg
  • 2-3 cloves garlic, minced
  • 1/4 red onion, grated (I used my mini food processor)
  • 2 tbsp fresh oregano, chopped (less if using dry)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp chopped fresh spearmint, chopped
  • kosher salt and fresh pepper
  • about 1 tsp worth of olive oil cooking spray (I use my Misto)

Directions:

  1. Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl.
  2. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
  3. Using a 1/4 cup measure, form each meatball 1/4 cup in size, slightly flattened into patties. For best results, refrigerate before cooking to help hold their shape.
  4. In a pan: spray olive oil in a large nonstick frying pan and cook over very low heat, until cooked through, turning halfway, about 5 minutes on each side. (or you can bake 350F 20-25 minutes).
  5. On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through, about 5 minutes on each side.

Nutrition Information

Yield: 4 servings, Serving Size: 4 meatballs

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 6
  • Calories: 254.5 calories
  • Total Fat: 11g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 13.5g
  • Fiber: 3.5g
  • Sugar: g
  • Protein: 27g
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Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.