Ground turkey and savory herbs alongside cool cucumber, Greek yogurt, and bright dill top the scales on taste. Take this to work or on the trail: One serving clocks in at a whopping 16 grams of protein—a truly excellent source of energy for your body and brain.

Print Recipe

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Serves: Makes 18-24 meatballs

Ingredients

• 1 lb ground turkey

• 1 large zucchini, grated (about 2 cups)

• 4 green onions, finely chopped

• 1 large egg

• 4 Tbsp fresh rosemary, oregano and thyme, chopped

• 2 cloves garlic, crushed

• 1 tsp salt

• ½ tsp ground black pepper

• 3 Tbsp avocado or canola oil

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Sauce

• ½ English cucumber, grated and blotted to remove moisture 1 cup plain, low-fat Greek yogurt

• 2 cloves garlic, minced

• 1 Tbsp fresh dill or mint, minced

• Juice of 1 lemon (1-2 Tbsp)
  
  

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Method

1. Preheat oven to 425°F. Combine all meatball ingredients, except the oil. Mix with your hands and form into 18 uniform balls.

2. Heat 2 Tbsp of oil in a large frying pan over medium heat until hot. Sear one batch of meatballs at a time, on all sides, about 4 minutes total. Add oil as needed.

3. Line a baking sheet with parchment paper. Transfer cooked meatballs to the baking sheet and bake for 6 minutes, or until done.

4. Make the tzatziki sauce by combining all ingredients in a small bowl. Stir well.

5. Keep chilled until needed. Serve meatballs warm or at room temperature with tzatziki sauce.

Per 3 meatballs and 2 Tbsp sauce: 205 calories, 16g protein,
5g carbohydrate (1g fiber), 14g fat (3g sat,11g mono/poly), 580mg sodium

Seasoned Cook
For an intense herb flavor, process herbs with salt in a spice grinder. Serve as
an appetizer or as a main dish over whole grain pasta or spiralized vegetable noodles.