Greek Turkey Meatballs

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizer. Also great for make-ahead meal prep lunch.
PREP TIME:10minutes 
COOK TIME:15minutes 
TOTAL TIME:25minutes 
YIELD: 4 servings
COURSE: Appetizer, Dinner, Lunch
CUISINE: Mediterranean


  • 1.25 lbs 93% lean ground turkey
  • 1 cup grated zucchini (liquid squeezed out well)
  • 2 slices whole wheat bread (or gluten-free bread)
  • 1/4 cup seasoned whole wheat breadcrumbs (or gluten-free panko)
  • 1 large egg
  • 3 cloves garlic ( minced)
  • 1/4 red onion (grated (I used my mini food processor))
  • 2 tbsp fresh oregano (chopped (less if using dry))
  • 1/4 cup fresh parsley (chopped)
  • 2 tbsp chopped fresh spearmint (chopped)
  • 1 tsp kosher salt and fresh black pepper
  • olive oil cooking spray


  • Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl.
  • Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
  • Using a 1/4 cup measure, form each meatball 1/4 cup in size, slightly flattened into patties. For best results, refrigerate before cooking to help hold their shape.
  • In a pan: spray olive oil in a large nonstick frying pan and cook over very low heat, until cooked through, turning halfway, about 5 to 6 minutes on each side. (or you can bake 350F 20-25 minutes).
  • On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through, about 5 minutes on each side.


Note, you can use more crumbs and omit the bread or visa-versa.


Serving: 4meatballsCalories: 254kcalCarbohydrates: 13.5gProtein: 27gFat: 11gSaturated Fat: 2gFiber: 3.5g
– W//W Points: 7
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