Lemon Feta Dill Meatballs
My lemon dill meatballs are made with fresh herbs and zesty feta for a delightful bite! Serve as a savory appetizer or main dish along with homemade garlic yogurt sauce.
Servings 24 meatballs
Calories 67kcal
Ingredients
Meatballs
- 1 lb ground turkey
- 1 egg
- ½ cup crumbled feta
- 1 cup rolled oats
- 1 cup dill about 1 small bunch
- 2 cups spinach
- ½ large red onion cut into large chunks
- 2 cloves garlic
- 1 small lemon zest and juice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
Yogurt sauce
- 1 cup full fat greek yogurt
- 2 tablespoon olive oil
- 1 lemon juiced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 375F and line baking sheet with parchment paper.
- In a large bowl, add turkey, egg, feta, and oats.
- In a food processor, add dill, spinach, onion, garlic cloves, zest and juice of lemon, cumin, salt, and pepper. Pulse until blended together well but still has some texture.
- Pour herb mixture over top of turkey and mix everything together - I use my hands to ensure well blend.
- Roll into meatballs using ~3 tablespoon of turkey mixture and place onto parchment lined sheet.
- Bake for 16-18 minutes or until internal temp reaches 160F. Let cool slightly before serving.
- While baking, whisk together all of the yogurt sauce ingredients. Use as a dipping sauce for meatballs.
- Serve with rice, veggies, on a Greek salad, in a pita, or just as is!
Nutrition
Calories: 67kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 20mg | Sodium: 249mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg