I’ve made these a dozen times and have yet to post them. Actually I technically posted the recipe as part of my Meatball Curry Soup. But they’re worthy of their own spotlight. They’re a Justin favorite and when I find one of those recipes I definitely make it a lot! I learned to make meatballs from my mom – lots of sauce, lots of Parmesan and lots of Crisco…Sorry Mom, I know your meatballs are infamous but I just can’t make them that way. I began creating my own meatballs after mastering turkey burgers. They’re basically the same thing but in ball form instead of patties. I find that meatballs can use a little more moisture in them than burgers though. Since Greek spices are probably my second favorite next to Mexican, these Greek meatballs were born roughly 1.5 years ago.
I don’t repeat a lot of my recipes, honestly. I make them enough times to get it right and blog-ready but then I move on and challenge myself to new things. There are a few go-to’s I do have and since making over my blog last year, I’m redoing a ton of old posts that need new pictures. This means I get to revisit a lot of old favorites I haven’t made in a while! I did so with the buffalo chicken salad (for Justin though since I no longer eat dairy), and these delicious sweet potato protein pancakes. I have plans to revisit many more recipes too.
Okay, so how did I take mom’s meatballs and turn them into something completely healthy?
- Start with the meat – lean ground turkey instead of beef. It’s less saturated fat but with all the good protein.
- The sauce – not a jarred pasta sauce but tomato paste. Simple and it compliments the Mediterranean flavors better
- Breadcrumbs? Instead of a whole cup of those I use a lot of spices (my own Mediterranean blend) and oat flour (gluten-free if necessary!)
- As for the Crisco…well I bake them! No frying = no terrible oils
Are they as good as Mom’s meatballs? No…no meatballs will ever beat my Mom’s recipe.
Greek Turkey Meatballs
Greek Turkey Meatballs - gluten free, low-fat baked meatballs with a homemade blend of Mediterranean spices
- 2 lbs 93% lean ground turkey
- 6 oz tomato paste
- 1/4 cup gluten-free oat flour (made from oats)*
- 1/4 cup mediterranean seasoning
- 1/4 cup red onion chopped fine
- 2 tbsp fresh cilantro chopped fine
- 3 cloves garlic minced
Preheat oven to 350 and line 2 baking sheets with foil
Mix everything in a large bowl - it's best to do this by hand. Get messy! If the mixture is too moist, add a little more oat flour or seasoning but don't overdo the seasoning.
Roll into 2-3" sized balls and place on foil-lined baking sheets. This should make about 24 meatballs.
Bake for 25-35 minutes.
Remove from baking sheets and let cool on a paper-lined plate to drain any remaining grease.
*This seasoning is quick and easy to mix up - I keep it on hand and throw it in random dishes at times.
**Do not use anything leaner than 93% - they will be too dry
***Sometimes fat pools around the meatballs as they bake and when I take them off the try I scrape it off.
Nutrition Facts: Per 3 Meatballs (roughly 4oz): Calories: 153, Fat: 7.6g, Carbs: 1g, Protein: 22.2g