These simple, yet filling, healthy turkey Greek meatballs are as scrumptious as they are aromatic. You’ll be a hit at your next party, the dinner table, or the lunch box. Paired with our tzatziki sauce you’ve got a complete dish – go ahead and get started!
Total Time:30 minutes
Category:Appetizer, Meat & Poultry
3 tablespoons breadcrumbs
2 tablespoons dairy-free milk
1/2 red onion, small, roughly chopped
1 garlic clove, peeled and end removed
2 tablespoons extra-virgin olive oil
16 ounces ground turkey meat
1 teaspoon dill, dried
1 teaspoon oregano, dried
1 teaspoon sea salt
1/2 teaspoon cumin
1/2 teaspoon fresh cracked pepper (or several grinds)
Preheat the oven to 375 degrees F. Grease a large foil lined baking pan.
Combine the breadcrumbs and milk in a small bowl.
Take the onion and garlic and place them in your food processor, get them to a fine consistency (If you do not want to pull out your foot processor just mince the garlic/put it through a garlic press, and dice the onion). Then place in a medium saute pan with oil and saute for approximately 5 minutes until just browning. Cool. It should smell divine.
Whisk the egg in a in a large bowl. Add the turkey meat.
To that large bowl add: bread crumbs, dill, oregano, salt, cumin, pepper, and onion mixture. Combine well, I use my hands.
Using a 1.5 tablespoon scoop (see head notes for a recommendation) or your hands, though they won’t be as consistent, make the meatballs and place on your baking pan. You should get approximately 25 meatballs.
Place in the oven until 165 degrees F, approximately 10 minutes.
Serve immediately with plain, with tzatziki sauce, or your favorite dipping sauce.
You can store and reheat these meatballs gently in the oven or microwave for up to three days.
Keywords: turkey, red onion, dill, cumin, oregano, keftedes