Name: Turkey Zucchini Meatballs with Pepper Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: US
Ingredients: 1 pound ground turkey; 1 small zucchini, grated and squeezed dry; 1 large egg, beaten; 1/2 cup panko bread crumbs; 10 pitted Kalamata olives, diced; 4 tablespoons crumbled feta cheese; 1 teaspoon Greek seasoning (such as Cavender's®); 1 cup Greek yogurt; 1/4 cup jarred roasted red pepper strips; 1 teaspoon lemon juice; 1 teaspoon olive oil; 1 teaspoon minced garlic; Salt and freshly ground black pepper to taste

Delight in these succulent turkey and zucchini meatballs, a Mediterranean-inspired creation bursting with flavor. The salty olives and creamy feta perfectly complement the tender turkey and fresh zucchini, while the roasted red pepper dipping sauce adds a vibrant finish. A versatile dish, perfect as an appetizer or a light meal.

Follow The Directions

01

Step

Preheat your oven to 400°F (200°C). (5 minutes)

02

Step

In a large bowl, gently combine the ground turkey, grated zucchini (make sure to squeeze out excess moisture), beaten egg, panko bread crumbs, diced Kalamata olives, feta cheese, and Greek seasoning until just combined. Be careful not to overmix. (10 minutes)

03

Step

Using a tablespoon or a small ice cream scoop, form the mixture into uniform meatballs. Place them onto a baking sheet lined with parchment paper for easy cleanup. (10 minutes)

04

Step

Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, approximately 20-25 minutes. (25 minutes)

05

Step

While the meatballs are baking, prepare the Roasted Red Pepper Dipping Sauce. In a food processor or blender, combine the Greek yogurt, roasted red pepper strips, lemon juice, olive oil, and minced garlic. Pulse until smooth and creamy. Season to taste with salt and pepper. (5 minutes)

06

Step

Serve the warm meatballs immediately with the chilled Roasted Red Pepper Dipping Sauce. Enjoy!

For an extra layer of flavor, try adding a pinch of red pepper flakes to the meatball mixture.
If you don't have Greek seasoning, you can substitute with a blend of dried oregano, thyme, and rosemary.
The dipping sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Abdullah Damore

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