Turkey & zucchini meatballs
Juicy and flavorful Turkey & Zucchini Meatballs made with ground turkey, fresh zucchini, and a blend of herbs and spices. Enjoy them with a creamy Greek yogurt and sour cream dip enhanced with zesty lemon and garlic. Perfect for a healthy, protein-packed meal or appetizer! Ready in just 30 minutes.
Cook time 30 min
Prep time 15 min
Ingredients:
1/2 cup sour cream2/3 cup greek yogurt
1 tsp lemon zest
1 tbsp lemon juice
1 garlic clove
1.50 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 lb ground turkey
1 zucchini
3 onion stalks
1 egg
2 tbsp spearmint
2 tbsp coriander leaves
2 garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper (spice)
1 tbsp vegetable oil
Turkey and zucchini meatballs are a delicious and healthier alternative to traditional meatballs, packed with flavor and nutrients. This recipe combines lean ground turkey with fresh zucchini and herbs, and is complemented by a zesty lemon and yogurt sauce. Perfect for a family meal or as an appetizer at your next gathering, these meatballs are sure to be a hit.
Instructions:
- In a medium bowl, combine the sour cream, Greek yogurt, lemon zest, lemon juice, and minced garlic clove.
- Add the olive oil, salt, and black pepper to the bowl.
- Mix thoroughly until all ingredients are well combined. Set the sauce aside in the refrigerator until ready to serve.
- Place the ground turkey in a large bowl.
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. Add it to the bowl with the turkey.
- Finely chop the onion stalks and add them to the bowl.
- Add the egg, spearmint, coriander leaves, minced garlic, ground cumin, salt, black pepper, and red pepper to the bowl.
- Mix all the ingredients thoroughly until well combined. Using your hands is often the best method to ensure everything is evenly distributed.
- Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or baking sheet.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, place the meatballs in the skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook the meatballs for about 4-6 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
- Arrange the cooked meatballs on a serving platter.
- Serve with the prepared yogurt sauce on the side for dipping.
- Garnish with additional fresh herbs, if desired.
Tips:
- Grate the zucchini finely and squeeze out excess moisture with a clean towel to prevent the meatballs from becoming soggy.
- Chill the meatball mixture in the refrigerator for about 30 minutes before forming and cooking to help them hold their shape better.
- Use a cookie scoop to evenly portion the meatballs for uniform cooking.
- Don't overmix the meatball mixture to keep them tender and moist.
- If you prefer a different level of spice, adjust the amount of red pepper according to your taste.
- Serve with a fresh salad or your favorite dipping sauce for a complete meal.
Serve the turkey and zucchini meatballs warm, drizzled with the refreshing lemon and yogurt sauce. These meatballs are not only nutritious but also bursting with flavor. Enjoy them on their own, with a side salad, or in a pita for a complete meal. With these easy-to-follow steps, you'll have a delicious dish ready in no time!
Nutrition per serving
4 ServingsCalories 370kcal
Protein 40g
Carbohydrates 8g
Fiber 1.30g
Sugar 5g
Fat 30g
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