Mediterranean Turkey Meatballs

Are you bored with ground turkey?

I certainly am, I need to spice it up a bit…

If I had my way, this dish would be drenched in Kalamata olives.  Unfortunately, my other half despises olives so I served it up with some sliced cucumber, red bell peppers and a small salad with tomatoes and feta.

Quick & Easy Tzatziki Sauce
Yield: 1 cup
  • 6 oz. plain greek yogurt
  • Juice from 1/2 of a lemon
  • 2 cloves garlic, minced
  • 1/2 tsp. dill
Mix all ingredients together then refrigerate, for best results, allow to chill for at least an hour.


Mediterranean Turkey Meatballs
Yield: 15 large meatballs

  • 1 lb. ground turkey
  • 5 sun-dried tomatoes, chopped
  • 1/3 c. red onion, chopped
  • 1/4 c. feta (optional, omit for Paleo version)
  • 2 garlic cloves, minced
  • 1 egg
  • 1 tsp. oregano
Preheat oven to 400 degrees
Prepare the tzatziki sauce and refrigerate.

In a large bowl, combine the turkey, sun-dried tomatoes, red onion, garlic, feta, egg, oregano and combine.  Shape into meatballs (we used an ice cream scoop to get a uniform size).  Heat a large cast iron skillet on the stove, when hot, add the meatballs and cook until just brown, turning occasionally.

Remove the skillet from the stove top and place in the oven.  Cook the meatballs for 13 minutes until done.  Serve over spinach with cucumber slices, red pepper and olives.

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