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.
