Greek Turkey Meatballs

Greek Turkey Meatballs

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NIKKI SMITH

By
@adorefood

This is a nice change from the ground beef meatballs, low in calories but high in taste. You can use any sauce to top it. Like cucumber sauce, creamy lime sauce. Or what I use is a garlic sauce..All still really enhance the flavor of the turkey meatballs.. I away use a flat bread for lighter and tasty.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
10 Min
Cook:
35 Min

Ingredients

  • 1 lb
    1 pound ground turkey
  • 1 c
    1 cup breadcrumbs (plain)
  • 1 medium
    1 large egg
  • 2 clove
    2-3 cloves garlic, grated
  • 1
    shallot, grated
  • 1 c
    squash, grated and liquid squeezed out
  • GREEK SEASONING

  • 1 tsp
    pepper
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    dried parsley flakes
  • 1 tsp
    beef-flavored bouillon granules
  • 1 tsp
    cornstarch
  • 1 1/2 tsp
    garlic powder
  • 1 1/2 tsp
    onion powder
  • 2 tsp
    2 teaspoons dried oregano
  • 2 tsp
    2 teaspoons salt

How to Make Greek Turkey Meatballs

Step-by-Step

  1. In a food processor, add the turkey, egg, squash, breadcrumbs, garlic, onion, Greek seasoning. Pulse until everything is mixed together.

    Using an ice cream scooper, form each meatball ¼ cup in size. Place on a platter until you are ready to cook. For best results, refrigerate before cooking to help hold their shape.

    When ready to cook, use your misto and spray onto a large nonstick frying pan and cook the meatballs over medium heat until light brown on both sides. Add meatballs on a cookie sheet.

    Preheat oven for 350 degrees and bake for 10 minutes or so until they are cooked through.
  2. Greek Seasoning

    Combine all ingredients; store in an airtight container. Yield: 1/4 cup. Store herb containers in a dark, cool, dry place up to six months. Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.

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