Ingredients:

  • 1 lb 93% lean ground turkey
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup red onion, grated with juices
  • 2 tbsp fresh mint, minced
  • 2 tbsp fresh parsley, minced
  • 1 tsp dried oregano
  • 3 cloves garlic, minced
  • 1 whole lemon, zested
  • 1 cup Greek yogurt (2% fat)
  • 1/2 large English cucumber, grated and squeezed dry
  • 2 cloves garlic, grated into paste
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Prepare the moisture base by grating the red onion directly into a large mixing bowl. Add 1 cup finely chopped fresh spinach and 3 minced garlic cloves. This mixture creates a wet environment that will protect the turkey from the high heat of the oven. Grate 1/2 large English cucumber and squeeze it in a clean kitchen towel until it's bone dry.
  2. In a large mixing bowl, combine the ground turkey, chopped spinach, crumbled feta, panko breadcrumbs, egg, grated red onion (including juice), mint, parsley, oregano, minced garlic, and lemon zest.
  3. Gently mix the ingredients until just combined, being careful not to overwork the meat. Shape the mixture into 1.5 ounce meatballs (about the size of a golf ball).
  4. Preheat oven to 400°F (200°C). Place meatballs on a parchment lined tray. Bake for 15 minutes until the tops are golden and the juices run clear or until the internal temperature reaches 165°F and the exteriors are golden brown.
  5. While meatballs bake, whisk 1 cup Greek yogurt with 2 cloves of garlic paste, 1 tbsp olive oil, 2 tbsp dill, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp pepper. Stir in the dried cucumber to create a velvety, thick sauce.
  6. Serve the warm meatballs alongside the chilled tzatziki sauce.