Ingredients
Meatballs
- Cooking spray
- 1 pound lean ground turkey (93/7)
- 1 large egg
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1/2 cup grated red onion (from 1 onion)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon beef bouillon powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh mint
Feta Yogurt Sauce
- 1/2 cup plain whole-milk Greek yogurt
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 large lemon (zest and juice)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Serving Suggestions
- Rice or couscous
- Lemon wedges
- Charred or warmed pita bread
- Greek salad
- Extra Greek yogurt for spreading
Instructions
- Make Meat Mixture: Preheat your oven to 400°F (200°C). Grease a large rimmed baking sheet with cooking spray. Peel and grate a red onion using the large holes of a cheese grater until you have 1/2 cup grated onion. In a large bowl, combine the grated onion with ground turkey, egg, olive oil, panko breadcrumbs, onion powder, garlic powder, dried oregano, beef bouillon powder, salt, pepper, finely chopped parsley, and mint. Gently knead the mixture until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Lightly grease your hands with cooking spray and scoop about a heaping tablespoon of the meat mixture. Roll it evenly into a ball. Repeat until you form approximately 25 to 30 meatballs. Place the meatballs spaced evenly on the prepared baking sheet. Spray the top of the meatballs generously with cooking spray before baking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18 minutes. After 18 minutes, carefully flip each meatball to the other side, then continue baking for an additional 5 to 10 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Make Feta Yogurt Sauce: In a food processor or blender, combine the Greek yogurt, crumbled feta cheese, olive oil, lemon zest, lemon juice, salt, pepper, and garlic powder. Blend until the sauce is smooth and creamy. If the sauce is too thick, add water one teaspoon at a time until the desired consistency is achieved. Adjust seasoning to taste.
- Serve: To serve, spread a large spoonful of Greek yogurt on each plate and sprinkle lightly with salt. Add a layer of rice or couscous, then arrange the warm meatballs on top. Accompany with lemon wedges, warm or charred pita bread, and a fresh Greek salad on the side. Drizzle the feta yogurt sauce generously over the meatballs. Enjoy immediately.
Notes
- You can substitute beef bouillon powder with chicken bouillon powder or omit if you prefer a less salty option.
- Using fresh herbs like parsley and mint gives the meatballs authentic Greek flavor.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For crispier meatballs, you can broil them for the last 2-3 minutes of cooking, but watch carefully to avoid burning.
- Serve leftovers with salad or as a pita sandwich filling for a delicious next-day meal.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
