The Greek Salad was a combination of chopped seedless cucumber and tomato along with sliced green pepper and red onion. The dressing was a lemon vinaigrette with dried Greek oregano and once tossed, the salad was topped with feta cheese and kalamata olives. Yum!
Greek Turkey Meatballs
Makes 4 servings (about 17 meatballs)
1.25 pounds lean ground turkey
1 cup zucchini, grated and liquid squeezed out
2 slices whole wheat bread
1/4 cup seasoned whole wheat breadcrumbs
1 large egg
2-3 garlic cloves, grated
1/4 red onion, grated
2 tablespoons fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 tablespoon chopped fresh mint
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
Using a 1/4 cup measure, form each meatball a scant 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.
In a pan: heat olive oil in a large nonstick frying pan and cook over medium-low heat turning frequently to brown all sides for about 10 minutes total.
On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through.
Adapted from Skinnytaste.com