Ingredients
Units
- 1 1/2 pounds ground turkey
- 1 cup zucchini, grated
- 2 cloves garlic, grated or minced
- 1/3 cup red onion, finely dieced
- 1 egg
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon pepper
Optional Feta Yogurt Sauce
- 3/4 cup plain or Greek yogurt (I use full-fat)
- 1/2 cup feta cheese, crumbled
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- salt & black pepper to taste
Garnish with Aleppo flakes and fresh chopped parsley
Instructions
- Feta Yogurt Sauce: combine yogurt, feta, lemon juice, cumin, garlic, and olive oil. Add salt and pepper to taste. Place in the fridge while making meatballs.
- Grate the zucchini on a box grater. Place the shredded zucchini in a cheese cloth lined colander and let sit while you prep remaining ingredients. When ready to mix all ingredients twist the cloth to squeeze out excess liquid.
- Mix together. In a large bowl add turkey, zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt and pepper. Mix together. Optional at this point to refrigerate for 1/2 an hour or overnight, it is easier to shape if the meatball mixture is cold.
- Shape the meatballs. With a wet hand roll into meatballs. Makes about 28-30 1 ounce meatballs.
- Cook meatballs. Heat a large skillet with 1-2 tablespoon oil over medium-low heat, add the meatballs in batches, turning gently or giving the skillet a good shake every few minutes. Once golden on most sides, lower heat to low to continue cooking all the way through or place in a hot oven for 10 minutes, uncovered. Meatballs should register 165°.
Notes
To Bake Meatballs: Place on a parchment-lined sheet pan and bake at 425F for 10-12 minutes, or until they just start to get golden. Meatballs are done when they register 165F.
Air-fryer: Preheat to 400°F. Grease the grate and air-fry for 4 minutes, turn over and air-fry for 4 more minutes or until internal temp reaches 165F
Store leftovers in a sealed airtight container in the fridge.
Reheat in the oven at 350° for 10 minutes.
Nutrition
- Serving Size: 4-5 meatballs without yogurt sauce
- Calories: 191
- Sugar: 0.5 g
- Sodium: 287.6 mg
- Fat: 9.8 g
- Saturated Fat: 2.6 g
- Carbohydrates: 2.1 g
- Fiber: 0.6 g
- Protein: 23.8 g
- Cholesterol: 109.2 mg