Turkey and Feta Meatballs with a Lemony Yogurt Sauce

Turkey and Feta Meatballs with a Lemony Yogurt Sauce

  • 1 cup plus 2 Tbs. greek yogurt, divided

  • salt and pepper

  • Zest and juice of 1 small lemon

  • 4 Tbs. olive oil, divided

  • 1 shallot, minced

  • 3 cloves garlic, minced

  • 1 lb ground turkey

  • 1/3 cup breadcrumbs

  • 1 egg

  • 1/2 zucchini, shredded and excess water squeezed out

  • 4 oz crumbled feta

  • Serve with a simple salad or pita

Stir together 1 cup Greek yogurt, juice and zest of lemon, and large pinch of salt and pepper. Stir well and set aside.

In a medium saute pan warm the olive oil. Add the shallot and garlic and saute for 30 seconds. Remove and place mixture in a large bowl. Add the turkey, breadcrumbs, egg, feta, remaining yogurt, and pinch of salt and pepper.

In a large saute pan warm remaining olive oil.

Using an ice cream scoop or 2 spoons form the turkey mixture into meatballs.

Cook the meatballs, turning constantly until golden brown and a meat thermometer reaches 165F. when inserted.

Serve meatballs on a large plate with a dollop of yogurt alongside either pita or a simple salad.

Serves 2 to 3 people.

Fridge ForagingAmanda FredericksonComment