I actually made these up during naptime and put the cookie sheet in the fridge until dinner. Then, I just popped them in the oven when it was time for dinner. Fast, healthy, pretty, and delicious! And 2/3 of the children liked them, too.
Greek Turkey Meatballs
1 pound ground all-white meat turkey
1 box frozen, chopped spinach, thawed
2 cloves garlic, minced
4 ounces feta cheese, crumbled
1 whole egg
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
Preheat oven to 400° F.
Add ground turkey, spinach, garlic, feta, egg, oregano, salt and pepper to large bowl and mix well. Make small meatballs by either rolling in your hands or using a ice cream scoop (I used the small ice cream scoop I use for cookies).
Place meatballs on a lightly greased cookie sheet and place in oven for 10 minutes. Turn the meatballs over and return to oven for 10 more minutes.
I served them with grilled pita bread and tzatziki sauce.
1 cup plain Greek yogurt
1/2 seedless cucumber, peeled and grated on box grater
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Champagne vinegar
juice of one lemon
2 cloves garlic, grated
fresh mint, to taste
fresh dill, if you like dill. I do not. If you know about my pickle aversion, you don’t need to ask why I hate dill.
Mix it all together. Serve immediately, or sauce will keep overnight in the refrigerator.