Turkey and Feta Meatballs with a Lemony Yogurt Sauce
Turkey and Feta Meatballs with a Lemony Yogurt Sauce
1 cup plus 2 Tbs. greek yogurt, divided
salt and pepper
Zest and juice of 1 small lemon
4 Tbs. olive oil, divided
1 shallot, minced
3 cloves garlic, minced
1 lb ground turkey
1/3 cup breadcrumbs
1 egg
1/2 zucchini, shredded and excess water squeezed out
4 oz crumbled feta
Serve with a simple salad or pita
Stir together 1 cup Greek yogurt, juice and zest of lemon, and large pinch of salt and pepper. Stir well and set aside.
In a medium saute pan warm the olive oil. Add the shallot and garlic and saute for 30 seconds. Remove and place mixture in a large bowl. Add the turkey, breadcrumbs, egg, feta, remaining yogurt, and pinch of salt and pepper.
In a large saute pan warm remaining olive oil.
Using an ice cream scoop or 2 spoons form the turkey mixture into meatballs.
Cook the meatballs, turning constantly until golden brown and a meat thermometer reaches 165F. when inserted.
Serve meatballs on a large plate with a dollop of yogurt alongside either pita or a simple salad.
Serves 2 to 3 people.