Greek Turkey Meatballs Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1.25 lbs 93% lean ground turkey 1 cup grated zucchini, liquid squeezed out well 2 slices whole wheat bread 1/4 cup seasoned whole wheat breadcrumbs or panko 1 large egg 6 cloves garlic, minced 1/3 red onion, grated 3 tbsp fresh oregano 3 tbsp chopped fresh spearmint, chopped 1 tsp kosher salt and fresh black pepper TZATZIKI SAUCE: 8 oz fat-free Greek yogurt 1 small cucumber, peeled and seeded, squeezed dry 3 clove garlic, crushed 1 tsp lemon juice 1 tbsp fresh dill, chopped 1 tbsp fresh chives, chopped kosher salt and fresh pepper
			MEATBALLS: - 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). TZATZIKI SAUCE: - Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside. Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid. Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving. Makes about 2 cups. Store in refrigerator for about a week.