Ingredients
- 1 pound ground turkey
- 1 small zucchini, grated and squeezed dry
- 1 large egg, beaten
- ½ cup panko bread crumbs
- 10 pitted kalamata olives, diced
- 4 tablespoons crumbled feta cheese
- 1 teaspoon Greek seasoning (such as Cavender's®)
- Dipping Sauce:
- 1 cup Greek yogurt
- ¼ cup jarred roasted red pepper strips
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
What Makes This Recipe So Good
These meatballs are a tasty way to enjoy lean turkey combined with fresh zucchini, making them both healthy and satisfying. The roasted pepper dip adds a smoky sweetness that complements the savory flavors perfectly. This dish is great for a quick weeknight meal or for entertaining guests.
Cooking Techniques
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the meatballs from becoming soggy.
- Use a non-stick pan or lightly oil the baking sheet to keep the meatballs from sticking during cooking.
- Let the meatballs rest a few minutes after cooking to help them hold together and stay juicy.
- Use a non-stick pan or lightly oil the baking sheet to keep the meatballs from sticking during cooking.
- Let the meatballs rest a few minutes after cooking to help them hold together and stay juicy.
Step 1
Gently heat your oven to 400°F (200°C). In a big bowl, mix together the turkey, grated zucchini, egg, bread crumbs, olives, feta, and some Greek seasoning until everything is well combined. Scoop out the mixture with an ice cream scoop or spoon and shape into meatballs, then arrange them on a baking sheet. Pop them in the oven and bake for about 25 minutes, or until they’re cooked through and no longer pink inside.
Step 2
While the meatballs are baking, make the roasted pepper dip. Toss the Greek yogurt, roasted red pepper strips, lemon juice, olive oil, and garlic into a food processor and blend until smooth. Give it a taste and add salt and pepper as needed. When the meatballs are ready, serve them warm alongside the dip and enjoy!
Serving Combinations
Serve these meatballs warm with a side of rice, couscous, or a fresh green salad. They also pair well with crusty bread or pita for dipping into the roasted pepper sauce. Add a sprinkle of fresh herbs like parsley or basil for a bright finishing touch.
How To Store This Recipe
Allow the meatballs to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. The roasted pepper dip can also be stored separately in the fridge for up to a week. For longer storage, freeze the meatballs and dip in separate containers for up to 2 months.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken works well as a substitute and will yield similar results.
How do I prevent the meatballs from falling apart?
Make sure to squeeze out excess moisture from the zucchini and mix ingredients thoroughly. Using an egg and panko also helps bind the mixture.
Can I make the dip without a food processor?
Yes, you can finely chop the roasted peppers and garlic and mix everything well with a whisk or fork.
Are these meatballs gluten-free?
Not as written, since panko contains gluten. Use gluten-free bread crumbs to make them gluten-free.
Can I prepare the meatballs ahead of time?
Yes, you can shape the meatballs and refrigerate them for up to 24 hours before baking.
What can I use if I don’t have Greek seasoning?
A mix of oregano, garlic powder, and thyme can be used as a substitute.
Can I bake the meatballs at a different temperature?
400°F is recommended for even cooking, but you can bake at 375°F for a few extra minutes if needed.
How do I know when the meatballs are fully cooked?
They should reach an internal temperature of 165°F and be no longer pink inside.
