Turkey Zucchini Meatballs with Roasted Pepper Dipping Sauce

Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 238 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 pound ground turkey
• 1 teaspoon olive oil
• 1 large egg, beaten
• 1 cup Greek yogurt
• ½ cup panko bread crumbs
• 4 tablespoons crumbled feta cheese
• 1 small zucchini, grated and squeezed dry
• 10 pitted kalamata olives, diced
• 1 teaspoon Greek seasoning (such as Cavender's®)
• ¼ cup jarred roasted red pepper strips

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.

Step 3

Form meatballs using an ice cream scoop and place onto a baking sheet.

Step 4

Bake in the preheated oven until no longer pink in the center, about 25 minutes.

Step 5

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.