MEDITERRANEAN TURKEY MEATBALLS RECIPES

Steps:

• In a bowl, combine all of the ingredients, except for the bread crumbs, milk and oil. Use washed hands to mix all of the herbs and seasonings into the meat until fully combined. Wash your hands and set the bowl aside.
• In a separate bowl, mix the bread crumbs and the milk until the milk is absorbed by the bread crumbs. Then, add the bread crumb mixture to the meat mixture and use your hands to fully combine again.
• Roll the meat into 1-2 inch balls until you run out of meat. This should yield around 20 balls.
• Heat a skillet on medium high heat and season generously with oil.
• Once the oil is shimmering, add as many balls to the pan as you can without over crowding it. None of them should be touching. After 2-3 minutes, flip them. The side that was touching the pan should be golden brown or charred. Repeat with the other side and let it sear for 1-2 minutes. Then, put the lid on the pan and let it cook for 5-7 minutes, until the inside of the meatball is no longer pink and the internal temp is at least 165 degrees. If using an internal thermometer, test the meatball in the center of the pan because that one doesn't get as much heat as the ones on the edges.
• Repeat this cooking process until all of the meatballs are cooked. Serve immediately! Save leftovers up to 4 days in an air-tight container in the fridge.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Prepare two baking sheets - line them with tin foil and spray with vegetable spray.
• Finely chop the Onion (1), Grate the Zucchini (1). Drain and chop the Capers (1 1/2 tablespoon) and the Sun-Dried Tomatoes (1/2 cup). Finely chop the Garlic (1 clove). Set aside.
• Heat Olive Oil (1 tablespoon) over medium high heat in a medium skillet. Add the onions and Salt (1 pinch) and cook until translucent. Transfer onions to a large bowl.
• Add remaining Olive Oil (1 tablespoon) to the skillet and add the grated zucchini. Sprinkle with a pinch of salt and cook until zucchini is wilted and softened - about 5 minutes.
• Transfer zucchini to the bowl with the onions. Add the capers and sun-dried tomatoes and stir to combine.
• Place the Whole Wheat Bread (2 slice) in the bowl of a mini prep food processor and pulse until you have fine bread crumbs. Add the Fresh Parsley (1/2 cup) and pulse several times until parsley is chopped and well combined with the bread crumbs.
• Transfer bread crumbs to the bowl. Add the Egg (1), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Worcestershire Sauce (1 tablespoon), Parmesan Cheese (1/2 cup), and Fresh Mint (2 tablespoon) to the bowl and stir.
• Add the Ground Turkey (2 pound) and using your hands work the turkey into the binder until well combined.
• Scoop out a tablespoon of turkey mixture and roll it between your hands to form a meatball. Place the meatballs on the cookie sheet about 1-inch apart.
• Bake for 20 to 25 minutes until lightly browned and cooked through.
• For the Tzatziki, mince the Garlic (1 clove) and zest the Lemon (1). Peel the Cucumber (1/2) and grate it. Place the cucumber in a sieve over a bowl. Add a pinch of salt to the cucumber and let the water drain out of it for 5 minutes.
• Combine minced garlic, cucumber, chopped Fresh Mint (1 tablespoon) in a small bowl and stir the mixture. Add the Low-Fat Plain Yogurt (8 ounce) and stir to combine. Cover and chill until ready to serve.
• Transfer the meatballs to a platter and serve the tzatziki on the side. For meatball sliders, cut Dinner Roll (50). Add Arugula (to taste) to the bottom half. Top it with a meatball, a dollop of tzatziki and the other half of roll.