Sometimes I’ll cook something for dinner thinking it was the best thing I’ve ever eaten, and then the subsequent blog post will get a normal amount of traffic.  And then other times I’ll cook something that was just pretty good or kind of boring and it will be crazy popular.

These Greek Meatballs are one my most popular posts.  They’ve been pinned on Pinterest, linked to many times, and viewed more than most other recipes I’ve posted.  So I decided to bust them out again in case you missed them the first time.  This time I made them into a sandwich with some pita. Yum.

Greek Turkey Meatballs


1 pound ground lean, all white meat, turkey
1 10 oz box frozen, chopped spinach, thawed
2 cloves garlic, finely 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 degrees 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 bake 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.

Tzatziki Sauce


1 cup plain nonfat Greek yogurt
1/2 small cucumber, peeled and grated on a microplane
1/2 teaspoon salt
1/4 teaspoon pepper
juice of one lemon
2 cloves garlic, grated on a microplane
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.


Grate cucumber and allow to set in a paper towel over a bowl for 30 minutes to an hour to allow the water to drain.  Mix cucumber with yogurt, lemon, garlic, salt and pepper, and herbs.