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Ingredients 0/14
What Makes This Dish So Tasty
A wonderful way to enjoy lean protein and vegetables in one bite. The zucchini adds moisture and a mild sweetness to the meatballs, keeping them tender. Paired with the smoky roasted pepper sauce, every mouthful is flavorful and satisfying without being heavy.
Chef Tips
- Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy meatballs.
- Use a meat thermometer to cook the meatballs to an internal temperature of 165°F for safety.
- Allow the meatballs to rest for a few minutes after cooking to keep them juicy.
- Use a meat thermometer to cook the meatballs to an internal temperature of 165°F for safety.
- Allow the meatballs to rest for a few minutes after cooking to keep them juicy.
Step 1
Gently heat your oven to 400°F (200°C). In a big bowl, mix together the turkey, grated zucchini, egg, bread crumbs, chopped olives, feta cheese, and Greek seasoning until everything is well combined. Use an ice cream scoop or a spoon to shape the mixture into meatballs and arrange them on a baking sheet. Pop them in the oven and bake for about 25 minutes, or until they're cooked through and no longer pink in the center.
Step 2
While the meatballs are cooking, whip up the dipping sauce. Toss the Greek yogurt, roasted red pepper strips, lemon juice, olive oil, and garlic into a food processor and pulse until smooth. Give it a taste and add some salt and pepper if needed. Once the meatballs are ready, serve them warm alongside the sauce for dipping.
How To Serve It Best
These meatballs pair well with a side of quinoa, couscous, or a fresh green salad. You can also serve them over whole-wheat pasta for a hearty meal. The dipping sauce works great as a condiment or drizzled on top for extra flavor.
How To Store For Later
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. The dipping sauce can be kept separately in a sealed jar for up to a week. Reheat gently in the microwave or oven to preserve moisture and taste.
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