Very Greek (Turkey) Meatballs

Check out a favorite resource of mine: Dishing Out Health! You can find great meal inspirations, new sides to pair with your favorite mains, and even healthier ways to entertain guests. I love that most of these recipes are veggie-forward and very adaptable!

Onto the meatballs- I've been working on a new take of the OG, Spaghetti and Meatballs for a little while. I came across a few ideas to make 'em Greek, and so here it goes!

A few thoughts- this recipe is most adaptable. Choose your favorite lean ground meat, or crumbles. The flavors of the feta and spices that get mixed in will soak up like a sponge and taste great. For fresh herbs, remember to splurge and purchase organic and wash well, as you chop them up and throw them right into the mix.

Ingredients:

• 1 Pound Lean Ground Turkey, 99/1

• 1/2 Cup Crumbled Feta

• 1/2 Cup Pepperoncini, Finely Chopped

• 3T Fresh Dill, Finely Chopped

• 1 tsp Paprika

• 1/2 tsp Garlic Powder

• 1/2 tsp Onion Powder

• 1 tsp Sea Salt

• 1/2 tsp Black Pepper

Let's Get Started

1. Preheat the oven to 400F. Cover a large Cooking Sheet with parchment or foil and spray with nonstick cooking oil, like Avocado oil.

2. In a large mixing bowl, mix all of your ingredients together.

3. Spoon out and shape meatballs of about 2T size. They are sticky, so spray your hands.

4. Bake for 15-20 minutes. Remember that if you overcook a lean meat, it can turn out very dry.

5. Serve!

   
   

   Add a starch: Serve over garlic rice, roasted potatoes, couscous or orzo pasta.

   
   

   Veggie-Forward: Add some marinated cucumbers, sauteed zucchini, pickled red onions, fresh chopped tomatoes, or a bed of lettuce and balsamic vinegar.

   
   

   Add a Fat: Serve with a cucumber tzatziki sauce, marinated olives, cubed fresh avocado or additional feta crumbles.