Turkey Meatballs With Feta

Serves 4. These meatballs adapted from the New York Times can fool the most vegetable-hating kids. They’re half zucchini, half turkey or chicken. The grated zucchini provides moisture that ground meat lacks. Roast more zucchini once the meatballs are flipped on the sheet pan, then top everything with feta tossed with lemon juice. 
  • 1 large zucchini
  •  Kosher salt and black pepper
  • 1 large shallot, halved
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon red-pepper flakes
  • 1 pound ground turkey, or  chicken
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • ¼ cup extra-virgin olive oil, plus more for greasing and drizzling, as desired
  • 3 tablespoons lemon juice (from 1 large lemon)
  • 4 ounces feta

Pre-heat the oven to 425 degrees.

Use the large holes of a box grater, grate the zucchini into a bowl. Also grate 1 shallot half into the bowl. Add the Crazy Crumbs, cumin, 1/2 teaspoon red-pepper flakes and 1/2 teaspoon salt, and use your hands to toss until combined. Add the poultry and herbs and toss gently, just until combined - do not overwork.

Lightly grease a baking sheet and with wet hands, form the poultry mixture into 16 meatballs  and place them on the baking sheet. Drizzle with olive oil and roast for 10 minutes. Turn meatballs and cook through, another 10-15 minutes.

Coarsely chop the remaining shallot half and transfer to a small bowl. Add the lemon juice, season with salt, and stir to combine.

Meanwhile, crumble the feta into the shallot mixture. Add the 1/4 cup extra-virgin olive oil and the remaining 1/2 teaspoon red-pepper flakes. Stir, breaking up the feta a bit, and season to taste with salt and pepper.

Garnish with fresh herbs, I like cilantro and mint.  The meatballs are great with a drizzle of the feta sauce over pasta or rice as an entree.

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