Until I became a blogger, meatballs were something I enjoyed when someone else made them. I just found them a lot of work and messy to make. Since becoming a blogger I have written and made more meatballs than in my whole life before then. I’ve also realized everyone loves meatballs, especially my family! I am always interested in recipes that simplify the preparation of meatballs and those that make them a bit healthier. I couldn’t wait to try these baked turkey meatballs with Greek flavors and the addition of grated zucchini from Cookin’ Canuck. The grated zucchini makes the meatballs succulent. However I found the grated onion and grated zucchini added too much moisture to the meat mixture and I would recommend really drying the water out of both of these well before mixing them in. I also found the meat mixture a bit bland and added a teaspoon of dried oregano. I increased the feta from 1/4 cup to 1/2 cup. My recipe reflects the changes I made but I include the link to the original version. What I loved most about this recipe is that after just 25 minutes in the oven, you have a pipping hot dish of tasty tender meatballs in a nice red sauce to feed 6, fast enough for a weeknight, delicious enough for company. Add a side of pasta or quinoa and dinner is served! If you’re lucky enough to have leftovers, the meatballs are even better the next day.