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.

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.

CRANBERRY TURKEY MEATBALLS makes 16

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.

LEMONY YOGURT SAUCE

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.