Description
How to make tender Greek zucchini turkey meatballs with fresh herbs and feta that transform weeknight dinners into Mediterranean comfort food magic.
Ingredients
Scale
Meatball Base
- 1 lb ground turkey, 93% lean
- 1 medium zucchini, grated and drained
- 1/2 cup panko breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
Mediterranean Seasonings
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh oregano, chopped
- 1 tsp dried mint
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
For Cooking
- 2 tbsp olive oil
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, for garnish
- Extra feta for serving
Instructions
- Prep Zucchini: Grate zucchini and place in colander with 1 tsp salt. Let drain 15 minutes, then squeeze dry with paper towels. This prevents soggy meatballs.
- Mix Base: Combine turkey, drained zucchini, breadcrumbs, feta, egg, and garlic in large bowl. Mix gently with hands until just combined – overmixing makes tough meatballs.
- Add Seasonings: Fold in dill, oregano, mint, salt, pepper, and red pepper flakes. Taste mixture and adjust seasonings. The mixture should smell aromatic and Mediterranean.
- Shape Meatballs: Roll mixture into 20-24 golf ball-sized meatballs using damp hands. Place on parchment-lined baking sheet. Wet hands prevent sticking and create smoother meatballs.
- Heat Oil: Heat olive oil in large skillet over medium heat until shimmering. Don’t use high heat or outsides will burn before centers cook through completely.
- Cook Meatballs: Brown meatballs in batches, turning every 2-3 minutes for even golden color. Cook 12-15 minutes total until internal temperature reaches 165°F throughout.
- Finish Serving: Transfer to serving platter, garnish with parsley and extra feta. Serve immediately with lemon wedges for squeezing over each perfectly tender, flavorful bite.
Notes
- Drain zucchini thoroughly with salt and paper towels to prevent soggy meatballs.
- Store in refrigerate up to 4 days or freeze for 3 months in airtight containers.
- Substitute ground chicken or lamb for different flavor profiles while keeping Greek seasonings.
- Serve with tzatziki sauce and warm pita for authentic Mediterranean experience.
- Chill shaped meatballs 30 minutes before cooking for better texture and easier handling.
- Double recipe and freeze half for quick weeknight dinners that taste completely homemade.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 8g
- Protein: 32g