Prep 20m Cook 25m Additional - Ready In 45m
Servings 6 servings Calories 238.3

Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.

Recipe Ingredients

  • 1 pound ground turkey
  • 1 small zucchini, grated and squeezed dry
  • 1 large egg, beaten
  • ½ cup panko bread crumbs
  • 10 pitted kalamata olives, diced
  • 4 tablespoons crumbled feta cheese
  • 1 teaspoon Greek seasoning (such as Cavender's®)
  • 1 cup Greek yogurt
  • ¼ cup jarred roasted red pepper strips
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
  3. 3 Form meatballs using an ice cream scoop and place onto a baking sheet.
  4. 4 Bake in the preheated oven until no longer pink in the center, about 25 minutes.
  5. 5 While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

Nutrition Facts

  • Calories 238.3
  • Carbohydrate 10 g
  • Cholesterol 99.9 mg
  • Fat 14 g
  • Fiber 0.4 g
  • Protein 20.4 g
  • Saturated Fat 4.7 g
  • Sodium 431.4 mg
  • Sugar 2.3 g


  1. I used these tasty little meatballs and the dipping sauce to make mini meatball sliders. Aside from increasing the greek seasoning to 2 tsp I made as written and will do so many more times in the future. If you enjoy things a little bit out of the box then this is a must try! - Read more ...

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