• Basic Information
  • Greek Turkey Meatballs with Cucumber Raita
  • Ingredients:
  • MAKES 16 (2 OUNCE) MEATBALLS – For the turkey meatballs:1 pound lean ground turkey meat, preferably organic1/8 cup oregano leaves, chopped1/8 cup mint leaves, chopped½ cup parsley leaves, chopped3 cloves of garlic, minced (about 1 ½ teaspoons)1 (12 ounce) jar of roasted red peppers, drained, patted dry, and chopped2 teaspoons lemon pepper2 teaspoons sea salt1 cup crumbled feta cheese2 teaspoons lemon juiceFor the cucumber raita:2 cups of plain Greek yogurt, such as Fage½ small red onion, minced½ small cucumber, peeled, seeded and miced½ Serrano pepper, seeded and miced1/8 cup of fresh mint, minced1 clove of garlic, minced (1/2 teaspoon)pinch of cayenne pepper¼ teaspoon cumin½ teaspoon turmeric¼ teaspoon freshly ground pepper¼ teaspoon salt1 teaspoon fresh lemon juice
  • Preparation:
  • In a large mixing bowl, combine all ingredients and blend well.  Prepare the raita at least 30 minutes in advance and refrigerate to allow its flavors to meld. Preheat the oven to 350.  Mix the ground turkey, oregano, mint, parsley, garlic, red peppers, lemon pepper, salt, feta cheese and lemon juice together in a large bowl, blending in the cheese until no large crumbles remain. Using a 2-ounce scoop (about 1/8 cup) to measure, roll into 16 balls and place on a baking sheet lined with parchment paper.  Bake for about 25 minutes, or until the outside of the meatballs brown and the center is cooked through.  Serve meatballs with the cucumber raita on the side. Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

Author: Richard Terrana