Real Food Weeknights

Greek Turkey Meatballs

Servings: 4 | Prep: 10 minutes | Cook: 10 minutes

Low Carb, Nut-Free Option, Paleo Option

Meatballs

1 lb ground turkey

1 large egg

1 cup finely chopped fresh spinach

2 cloves garlic, minced

¼ cup finely diced red onion

¹/₃ cup almond flour

1 tbsp coconut aminos

1 tbsp dried parsley flakes

1 tsp dried oregano

1 tsp dried thyme

¾ tsp salt

Avocado oil spray

Tzatziki Sauce

½ cup full-fat coconut or almond milk

½ cup mayonnaise

1 tbsp fresh lemon juice

2 cloves garlic, minced

2 tbsp  chopped fresh dill

¾ cup  peeled and diced cucumber

½ tsp red wine vinegar

½ tsp dried oregano

¼ tsp sea salt

Start by forming the meatballs. In a large bowl, combine the ground turkey, egg, spinach, garlic, red onion, almond flour, coconut aminos, parsley, oregano, thyme and salt, and mix using your hands. Do not overmix. Roll the meat mixture into 12 golf ball–sized balls.

Preheat an air fryer to 400°Fz for 3 minutes. Spray the basket with avocado oil, then add the meatballs in a single layer and lightly spray them, too. Air fry for 5 minutes, then flip and cook for an additional 5 minutes. Cook in batches if needed.

For the tzatziki sauce, in a medium-sized bowl, combine the coconut milk, mayonnaise, lemon juice, garlic, dill, diced cucumber, red wine vinegar, dried oregano and salt, and stir well to incorporate.

Serve the meatballs in a bowl with cucumbers, tomatoes, spinach, olives and pickled red onions, and drizzle with the tzatziki.

Cooking Tips: To make this nut free, sub 2 tablespoons of coconut flour for the almond flour.

– Feel free to sub ground chicken or ground lamb for the turkey, if preferred.

– Dipping your hands into a bowl of water after rolling each meatball helps prevent sticking.

– To bake these in the oven, preheat to 400°F   and line a baking sheet with parchment paper. Place the meatballs in a single layer on the baking sheet, then bake for 18 to 20 minutes, until cooked through.

Nutrition per Serving (3 meatballs + 1/4 of the sauce): Calories: 500 | Carbs: 8 g | Fat: 41 g | Protein: 26g

Reprinted with permission from Real Food Weeknights by Mary Smith. 

Page Street Publishing Co. 2024. Photo credit: Sierra Ashleigh.