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 Hosted By
DnD |
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1.25 lbs 93% lean ground turkey |
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1 cup grated zucchini, liquid squeezed out well |
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2 slices whole wheat bread |
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1/4 cup seasoned whole wheat breadcrumbs or panko |
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3 tbsp chopped fresh spearmint, chopped |
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1 tsp kosher salt and fresh black pepper |
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8 oz fat-free Greek yogurt |
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1 small cucumber, peeled and seeded, squeezed dry |
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1 tbsp fresh dill, chopped |
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1 tbsp fresh chives, chopped |
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kosher salt and fresh pepper |
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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. |
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