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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 315.7
  • Total Fat: 7.8 g
  • Cholesterol: 45.3 mg
  • Sodium: 316.5 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 34.1 g

View full nutritional breakdown of Greek Meatballs with Tzatziki calories by ingredient
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Greek Meatballs with Tzatziki

Submitted by: COPPERHEAD71
Greek Meatballs with Tzatziki

Introduction

Many years ago I saw this dish on a cooking show and tried it out, and instantly fell in love. I've since adapted it to reduce the fat content by (1) using a lean ground turkey instead of ground lamb, and (2) baking the meatballs instead of frying them in olive oil. I often serve this over brown basmati rice, but it also works well with some fresh warm pita bread. Picture shows the meatballs with brown rice, tzatziki on the side, and my roasted asparagus. Many years ago I saw this dish on a cooking show and tried it out, and instantly fell in love. I've since adapted it to reduce the fat content by (1) using a lean ground turkey instead of ground lamb, and (2) baking the meatballs instead of frying them in olive oil. I often serve this over brown basmati rice, but it also works well with some fresh warm pita bread. Picture shows the meatballs with brown rice, tzatziki on the side, and my roasted asparagus.
Number of Servings: 5

Ingredients

    Meatballs:
    1 tbsp extra virgin olive oil
    1 medium onion, diced
    2 cloves garlic, minced
    1 tbsp chopped fresh oregano
    Pinch of coarse sea salt
    1 cup shredded zucchini
    1/2 cup white wine
    1.5 lbs extra lean ground turkey
    1/4 cup chopped fresh mint
    1/4 cup skim milk
    1/2 cup whole grain cracked bulgar

    Tzatziki:
    2 cups nonfat, plain yogurt
    1 tbsp extra virgin olive oil
    1 tbsp lemon juice
    1 clove garlic, finely minced
    2 tbsp chopped fresh mint
    4 persian/seedless cucumbers, peeled and chopped (or 2 regular cucumbers, peeled, seeded, and chopped)

Directions

Meatballs:
Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and saute until the onions are transparent, approximately 10 minutes. Add the oregano, sea salt, zucchini, and wine and cook for approximately 10 minutes longer, letting the wine reduce down. Meanwhile, in a large mixing bowl, combine the ground turkey, mint, milk and bulgar. Add in the cooked onion/garlic/zucchini mixture. Mix well, cover and refrigerate for 1 hour. The bulgar will expand and the mixture will firm up.

Preheat the oven to 425 F. Lightly coat a nonstick baking sheet with olive oil. Form meatballs of approximately 2" in diameter from the meat mixture and arrange them on the baking sheet. Bake for 40 minutes, turning the meatballs every 10 minutes or so to ensure they are evenly browned. This recipe should make 15 meatballs of this size and I've calculated the nutritional breakdown at 5 servings of 3 meatballs each.

Tzatziki:
Place yogurt in a medium mixing bowl. Slowly drizzle in the olive oil, constantly whisking to ensure it blends well and evenly. Next, SLOWLY drizzle in the lemon juice, again whisking constantly. You need to drizzle slowly and whisk briskly to prevent any curdling of the yogurt. Stir in the garlic and fresh mint. Mix in the cucumber. Cover and chill for approximately 1 hour. Makes 5 1/2 cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user CCEARLS.






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