Greek Style Baked Turkey Meatballs

2 slices day old white bread, crust removed, break into small pieces

¼ cup buttermilk or milk

1 pound ground turkey

1 cup grated yellow onion, grated on the large whole of a box grater

3 garlic cloves, minced

½ cup crumbled feta cheese (see note)

1 beaten egg

½ cup finely chopped fresh Italian parsley

¼ cup finely chopped mint leaves

2 cups fresh spinach blanched in salted water for 20 seconds, placed in ice water to cool then drained, excess water squeezed out; chop fine

salt and pepper, to taste

zest from 1 lemon

1 tablespoon extra virgin olive oil

Tzatziki, for serving

Preheat the oven to 400˚F. Lightly oil a sheet pan.

Soak the bread in the buttermilk or milk.

In a large mixing bowl, add the turkey, soaked bread, onions, garlic, feta, egg, chopped herbs, cooked spinach and a heavy pinch salt and pepper and mix well.

Rub the extra virgin olive oil on a sheet pan.

Form the meatballs into golf ball size balls. Arrange them on the prepared sheet pan. Bake for about 20-30 minutes or until cooked through. If you want a little more color on the meatballs, when they are done cooking you can broil them for a couple of minutes.

Serve with Tzatziki!

Note: If your feta cheese is very soft, spread it out of a paper towel and get it very cold in the refrigerator for a few minutes to help remove some of the moisture before using in the meatball mix.

Greek-Style Baked Turkey Meatballs

About The Author

Michelle Bernstein