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Turkey Meatballs with Zucchini and Feta Tzatziki


Turkey and Zucchini Meatballs:


2 pounds ground turkey

2 small zucchini, grated

4 cloves garlic, minced

1 egg

1 teaspoon ground cumin

1 teaspoon kosher salt, plus more for seasoning

olive oil

Pita or Roasted Potatoes for serving (optional)


Feta Tzatziki:


1 cup whole milk greek yogurt

1 medium cucumber, grated

1 clove garlic, minced

juice of 1/2 lemon

1 tablespoon mint, finely chopped

1 teaspoon kosher salt

1/3 cup feta, crumbled


To make the feta tzatziki, place all the ingredients in a medium bowl and gently stir to combine. Taste for seasoning and add more lemon juice or salt if needed. Set aside while you prepare the meatballs.

Place the ground turkey, zucchini, egg, garlic, cumin and kosher salt in a large bowl, gently mix with your hands or a wooden spoon.

Drizzle olive oil on baking sheet. Portion the turkey mixture into balls that are approximately the size of 2 tablespoons and place in a single layer on the baking sheet. Drizzle olive oil over the top of the meatballs and season with salt.

Turn you oven broiler on to high and place a rack on the highest level.

Place the baking sheet with the meatballs under the broiler and broil until browning on top and the meatballs spring back when gently poked, around 5-7 minutes. Serve with the feta tzatziki, pita or crispy potatoes.

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