Ingredients
Scale
- 1 pound ground turkey
- ⅓ cup finely chopped red onion
- 2–3 cloves garlic, minced
- ⅓ cup finely chopped fresh parsley
- 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill
- ¼ cup Italian breadcrumbs, or ⅓ cup almond flour
- 1 large egg
- ⅓ cup crumbled feta
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 ⅓ cup cucumber, diced
- 1 ⅓ cup tomato, diced
- ⅔ cup red onion, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Grain of choice, e.g., brown rice
- Tzatziki, store-bought or homemade
- Cucumber tomato salad
- Crumbled feta
- Kalamata olives
Instructions
- In a large bowl, combine ground turkey, red onion, garlic, parsley, dill, breadcrumbs, egg, feta, lemon juice, lemon zest, oregano, salt, and pepper. Mix with your hands until just combined.
- Shape the mixture into 1–1.5 inch meatballs and arrange them on a parchment-lined baking sheet.
- Bake the meatballs in a preheated oven at 400°F for 15-18 minutes, or until they are cooked through and lightly golden.
- While the meatballs are baking, mix together cucumber, tomato, chopped red onion, and parsley in a medium bowl. Adjust seasonings as needed and refrigerate until serving.
- Serve the meatballs over your choice of grain with the cucumber tomato salad, topped with feta, kalamata olives, and tzatziki.
Notes
For a gluten-free option, use almond flour instead of breadcrumbs.
Adjust seasoning to your preference, adding more herbs or spices as desired.
Nutrition
- Serving Size: 1 meatball with salad
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.