This recipe is actually one of my own and was something I threw together one night when I was craving Greek flavors and I used what I had in the fridge. Sometimes those recipes end up being the best! I’ve eaten these meatballs so many different ways and each way is equally as delicious as the next!
They are also perfect on top of some zucchini noodles with a squeeze of fresh lemon and a sprinkle of feta. I also love them over quinoa with sauteed spinach, diced bell peppers and a dollop of Tzatziki, which is a Greek yogurt dipping sauce. You can also keep these meatballs in the fridge to serve over a greek salad. You really can’t go wrong with this flavor profile and they are super easy to throw together, making them perfect for meal prep!
Ingredients:
1 lb Ground Turkey
½ cup Whole Wheat Bread Crumbs
1 egg
Zest from 1 lemon
1 Tbsp Oregano (or Greek Seasoning Blend found at most local groceries stores)
1 Tsp Dried or Fresh Dill
Salt & Pepper, to taste
Avocado Oil
Directions:
Mix all ingredients until everything is incorporated. Form mixture into meatballs. You can usually get 8-10 depending on the size of the meatballs. Heat 2 Tbsp of Avocado Oil and saute the meatballs until cooked through. Rotate the meatballs while cooking so that they brown on all sides.
*You can also bake them in the oven at 375 for 20-22 minutes or place them in an air fryer for 10-12 minutes depending on the size of the meatballs. The air fryer is my new favorite way to cook them as it gives them a crispy, browned exterior with no oil at all!