Baked Greek Turkey-Zucchini Meatballs


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.

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Baked Cranberry Turkey Meatballs with Lemon Yogurt Sauce


Easy to throw together, these flavorful and moist meatballs make a great weekday supper and they are low cal. Served with a dollop of lemony yogurt with a salad and some pita bread, dinner is ready in 30 minutes. To serve as a party appetizer, make the meatballs smaller and reduce baking time.


1 lb lean ground turkey meat
1/4 c finely diced onion
1 clove of garlic, finely minced
1 large egg, beaten
1/2 c whole wheat bread crumbs
1 t ground cumin
1 t ground coriander
2 T dried cranberries
2 T fresh mint leaves, chopped
Salt and pepper to taste

Preheat oven to 375F. Combine all ingredients and form into 16 heaping tablespoon-sized meatballs. Bake on a parchment lined sheet for 20 minutes. Then broil for 5 minutes more to brown.


1/2 c non fat Greek yogurt
1/2 c grated cucumber, drained
Juice of half a lemon
2 pinches of ground cumin
2 T fresh mint leaves, chopped

Combine all ingredients in a small bowl and serve a dollop over the meatballs.  Makes 4 servings.