Greek meatballs–traditionally called Keftedes–are typically made with lamb or beef. This recipe from Skinnytaste.com is made with ground turkey and (shhh, don’t tell the kids) zucchini. I took Gina’s meatball recipe and paired it with her Skinny Tzatziki sauce and put it in a pita for dinner the other night and it was divine! Here’s Gina’s recipes with a few modifications from yours truly.
Greek Turkey Meatballs
- 1.25 lbs. 93% lean ground turkey
- 1 cup zucchini, grated and liquid squeezed out
- 2 sliced whole wheat bread (I used the Natures Own Sandwich Thins)
- 1/4 cup seasoned whole wheat breadcrumbs
- 1 large egg
- 2-3 cloves garlic, grated
- 1/4 red onion, grated
- 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
)
Tear bread 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. Spray olive oil in a large nonstick frying pan and cook over low heat or on the grill. Makes about 17 meatballs.
Skinny Tzatziki
- 8 oz fat free greek yogurt (I used Fage)
- 1 small cucumber, peeled and seeded (1 cup grated and drained)
- 1 clove garlic, crushed
- 1 tsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- kosher salt and fresh pepper
Strain the yogurt using a metal strainer
Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.
Makes about 2 cups. Store in refrigerator for about a week.
In a whole wheat pita, put two meatballs, lettuce. tomato, red onion, tzatziki sauce, and fat free feta cheese.
Heather
