Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup zucchini (grated on large holes of a box grater, (wrung out — see step 1), and loosely packed); 1/2 cup fresh breadcrumbs; 1/3 cup milk; 2 tablespoon olive oil, (plus more if pan-frying); 1/4 cup grated red onion; 1 tablespoon garlic, (minced); 1 teaspoon dried oregano (Greek if possible); 1/2 teaspoon ground cumin; 1/4 teaspoon red pepper flakes, (optional); 1 1/2 pounds ground turkey, (93% lean for best balance of moisture + flavor); 1/3 cup feta cheese, (finely crumbled); 1 cup chopped fresh spinach, (loosely packed); 1 tablespoon lemon zest; 2 tablespoons minced dill; 1 tablespoon minced parsley; 1/2 tablespoon minced mint; 1 large egg, (lightly beaten); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

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https://www.gonnawantseconds.com/greek-turkey-meatballs/

Greek Turkey Meatballs {Easy, Juicy & Delicious!}

Juicy Greek turkey meatballs baked with feta, zucchini & herbs—cozy, crave-worthy comfort food your whole family will love.

Rezept

Main Course

Zubereitungszeit ca. 45 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 20 Minuten

Zutaten:

1 cup zucchini (grated on large holes of a box grater, (wrung out — see step 1), and loosely packed)
1/2 cup fresh breadcrumbs
1/3 cup milk
2 tablespoon olive oil, (plus more if pan-frying)
1/4 cup grated red onion
1 tablespoon garlic, (minced)
1 teaspoon dried oregano (Greek if possible)
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes, (optional)
1 1/2 pounds ground turkey, (93% lean for best balance of moisture + flavor)
1/3 cup feta cheese, (finely crumbled)
1 cup chopped fresh spinach, (loosely packed)
1 tablespoon lemon zest
2 tablespoons minced dill
1 tablespoon minced parsley
1/2 tablespoon minced mint
1 large egg, (lightly beaten)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Arbeitsschritte:

Prep the zucchini: Grate zucchini on the large holes of a box grater. Place in a clean kitchen towel or a few layers of paper towels and squeeze out excess liquid. It doesn’t need to be bone dry — just remove the bulk of the water so the mixture isn’t soggy.
Make the Panade: In a small bowl, combine breadcrumbs and milk. Let soak 5 minutes until a paste forms.
Cook the Aromatics: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the wrung-out zucchini and grated onion and sauté for 3–4 minutes (If your stove top runs hot, turn down the heat to medium-low), stirring occasionally, until softened and all liquid has been cooked off.
Cook Garlic: Add garlic and continue to sauté until fragrant, about 1 minute.
Cook Spinach + Herbs: Add chopped spinach, oregano, cumin, red pepper flakes (if using), salt, and black pepper over veggies. Stir and cook for 2-3 minutes, until the spinach is very wilted and the spices have bloomed. Remove skillet from heat and let cool for 8-10 minutes.
Mix Meatball Mixture: In a large bowl, combine ground turkey, feta, lemon zest, fresh herbs, egg, panade (milk + breadcrumb mixture), and cooled spinach + spice mixtmixture. Mix gently with clean hands or a fork until just combined — don’t overwork.
Chill before shaping: Chill the meatball mixture 15–20 minutes before shaping.
Shape the Meatballs: Using wet or oiled clean hands, scoop and, gently but firmly, compact mixture enough to hold its shape (like packing wet sand). Form into 1 ½-inch balls (about golf ball size) and place on a parchment-lined baking sheet.
Cooking Options:Bake (easiest): Preheat oven to 400°F. Bake meatballs 18–20 minutes, until golden and internal temp reaches 165°F.Pan-Fry (most flavorful): Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs on all sides, 8–10 minutes total, until cooked through.
Serve: Arrange meatballs on a platter and serve with tzatziki, warm pita or flatbread, orzo, or over rice. They’re also delicious tucked into hoagies or on top of Greek salads.