Mediterranean Turkey Meatballs

These little meatballs make the perfect topping for quinoa pilaf or rice, but they’re also great with a toothpick as a healthy party appetizer. Today we have two recipes for you to try – the lower calorie version is below the video.

 

Lower Calorie Greek Turkey Meatballs

Greek meatballs are traditionally made with lamb or beef and make a delicious appetizer with some cucumber yogurt sauce for dipping. These meatballs have been lightened using turkey instead along with a secret ingredient – zucchini.

Ingredients

• 1.25 lbs 93% lean ground turkey
• 1 cup zucchini, grated and liquid squeezed out
• 2 sliced whole wheat bread
• 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
• salt and fresh pepper
• 1 tsp of olive oil cooking spray

Method

1. Wet bread with water, squeezing excess out.
2. Tear into small pieces and place in a large bowl.
3. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
4. 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.
5. If you do this in a pan: spray olive oil in a large nonstick frying pan and cook over low heat. If you do this on the grill: clean grill well before cooking and spray grate with oil.
6. Cook on low until cooked through. Makes about 17 meatballs.

Serves 4 – Nutrition Per Serving (4 meatballs)
Calories: 255, Fat: 11g, Protein: 27g, Carbohydrate: 13g, Fibre: 4g