Greek Turkey Meatballs
Cole and I have a new obsession. And it's with these balls.
Greek Turkey Meatballs, that is!
Tender, juicy and packed with fresh Greek flavors. It's like eating takeout at home, but it's cheaper and healthier! Who wouldn't want that?
Let's back it up for a minute though, shall we? I have stacks on stacks on stacks of ground turkey in my freezer that constantly stare me down. They're so demanding too. It's always, "cook with me!" but "make it interesting!" So high-maintenance, that ground turkey.
In all seriousness, ground turkey is my go-to protein. Because you really can buy it for extremely cheap, store it in your freezer for everyday cooking and manage to make it new and interesting most of the time.
And for those of you that haven't jumped on the ground turkey band wagon, I'm here to convince you otherwise. Putting aside the fact that ground turkey is super lean and way less fattening than ground beef, I actually believe it tastes better in most dishes. From chili, tacos, burgers or meatloaf, ground turkey is here to stay and slay, my friends.
But my favorite thing to make with ground turkey are meatballs. Such lean ground turkey needs lots of moisture and additional flavor to make it juicy and delicious. So in keeping with the theme of using up my freezer full of ground turkey and trying to shake it up while still keeping it healthy, I had the wild idea to whip up some Greek inspired turkey meatballs.
These delicious meatballs feature spinach, feta, sun-dried tomatoes and oregano to give them a signature Greek flavor. Plus, they're actually baked, not pan fried! So they're not greasy but they're super moist and flavorful. Each bite stays interest with sharp, tangy feta in one bite and zesty sun-dried tomatoes in another. Cole and I devoured them, and I know you will too!
Greek Turkey Meatballs
Ingredients
1/2 pound 93% lean ground turkey
1 egg
1/2 cup frozen spinach, thawed, rinsed and drained of all liquid
4-6 whole sun-dried tomatoes, roughly chopped
1/4 cup Panko breadcrumbs
1/4 cup crumbled feta cheese
1 teaspoon oregano
1 teaspoon Kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
Preheat oven to 400 degrees. Combine all ingredients (get down and dirty with it using your hands...it's the only way!) in a large bowl. Lightly grease a baking sheet with olive oil, or spray with olive oil cooking spray. Start rolling 12 evenly formed meatballs and place on baking sheet evenly spread apart. Lightly brush olive oil onto meatballs or spray with more olive oil cooking spray. Bake for 20 minutes and let cool for about 5 before serving with a lightly dressed arugula salad (simple lemon, olive oil and salt always does the trick for me!)
