Ingredients

The following ingredients have 4 Servings
  • 1 small zucchini (trimmed and shredded)
  • 1 pound lean ground turkey
  • 4 tablespoons breadcrumbs
  • 1 large egg
  • 1 red onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 3 sun-dried tomatoes (drained and finely chopped)
  • 2 tablespoons crumbled feta cheese (plus extra for serving)
  • 1 handful flat leaf parsley (finely chopped)
  • 1/2 lemon (finely grated zest only)
  • 2 teaspoons dried oregano (use Italian spice mix if you don't have oregano)
  • 1/2 teaspoon fine sea salt
  • Black pepper (to taste)

Instruction

  • Drain zucchini: Place the shredded zucchini in a clean dish towel and squeeze out as much liquid as you can.
  • Mix meatball dough: Place the zucchini in a large bowl together with all other ingredients. Mix well using a handheld mixer with the dough hook attachments, until you have an even "meat dough". It will feel quite wet. (If you don't have a hand mixer, you can knead by hand, it just takes more time).
  • Shape meatballs: Using about 1.5 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. Freeze for 10 minutes to retain a better shape (this is optional but helpful). In the meantime, preheat the oven to 410°F (210°C).
  • Bake the meatballs: Bake the meatballs in the preheated oven for 12-15 minutes, or until no longer pink in the middle. No need to flip! If you want the top to be more browned, put the meatballs under the grill for 1-2 minutes.