Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce recipe
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Ingredients
- 1 pound ground turkey 1 small zucchini, grated and squeezed dry 1 large egg, beaten ½ cup panko bread crumbs 10 pitted kalamata olives, diced 4 tablespoons crumbled feta cheese 1 teaspoon Greek seasoning (such as Cavender's®) 1 cup Greek yogurt ¼ cup jarred roasted red pepper strips 1 teaspoon lemon juice 1 teaspoon olive oil 1 teaspoon minced garlic salt and ground black pepper to taste
Nutrition Info
- 238.3 caloriescarbohydrate: 10 gcholesterol: 99.9 mgfat: 14 gfiber: 0.4 gprotein: 20.4 gsaturatedFat: 4.7 gservingSize: -sodium: 431.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
Form meatballs using an ice cream scoop and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, about 25 minutes.
While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.