Greek Turkey Meatballs
Low Carb, Nut-Free Option, Paleo Option
I absolutely love any type of cuisine that is Greek or Mediterranean inspired. The flavors are so fresh! These turkey meatballs are incredibly easy to throw together on a busy weeknight, and they are so versatile. The spinach adds some veggies and doesn’t change the taste or texture at all! The perfectly seasoned meatballs pair well with the cool, creamy tzatziki. You can also make these ahead of time and store in the fridge for up to five days.
Nutrition per Serving (3 meatballs + 1/4 of the sauce):
Calories: 500 | Carbs: 8 g | Fat: 41 g | Protein: 26 g
Preparation Time10 min
Cooking Time10 min
Nutrition HighlightsLow Carb
Dietary RestrictionsNut Free
Ingredients
Meatballs- 1 pound (455 g) ground turkey
- 1 large egg
- 1 cup (30 g) finely chopped fresh spinach
- 2 cloves garlic, minced
- 1/4 cup (40 g) finely diced red onion
- 1/3 cup (33 g) almond flour
- 1 tablespoon (15 ml) coconut aminos
- 1 tablespoon (1 g) dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- Avocado oil spray
Tzatziki Sauce- 1/2 cup (120 ml) full-fat coconut or almond milk
- 1/2 cup (115 g) mayonnaise
- 1 tablespoon (15 ml) fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons (8 g) chopped fresh dill
- 3/4 cup (89 g) peeled and diced cucumber
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
INSTRUCTIONS:
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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.
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Preheat an air fryer to 400°F (200°C) 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.
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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.
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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 (14 g) 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 (200°C) 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.
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