Try these delicious Greek Meatballs featuring our USWM Pasture Raised Turkey from Katie, The Wellness Mama. If you’re interested in more information about our Partner Farms, check out the folks over at Gunthorp Farms to find out what makes our turkey so nutritious and delicious!
When my husband and I first started dating (after walking across the country together… really), we had the chance to travel around Europe a little. We tried as many new cuisines as we could, and one of the best meals we had was at a delicious Greek restaurant in downtown Brussels, Belgium. I’ve never been able to find Greek food that good since then, so I’ve been experimenting with recipes.
This is my take on Greek Meatballs with Cucumber sauce or Keftedes with Tzatziki Sauce as it was called over there. I love the subtle flavors of the fennel and mint, with the slight citrus hint. My kids even liked this recipe, and I’d encourage you to give it a try!
We especially love this recipe during the summer when cucumber, fennel, and mint are fresh and available at the farmer’s markets. I love the savory flavors of the meat paired with the slightly sweet and citrusy flavors of the tzatziki sauce. Leftover meatballs are also wonderful on salads for lunches, just use Tzatziki sauce for dressing.
USWM Shopping List: Pasture Raised Ground Turkey
Yield: 6 +
Delicious greek meatballs with fennel, mint, lemon and garlic.
- 1 lb ground turkey (or other ground meat, but turkey is best in this recipe)
- 1 large onion, grated
- 1/4 cup almond flour
- 1 tablespoon finely chopped fennel greens
- 1 tablespoon finely chopped fennel bulb
- 2 eggs
- 1 tablespoon lemon juice
- 1 tsp lemon zest
- Pinch (1/4 tsp) fresh mint, very finely diced (or dried, use slightly less)
- 1 clove of minced garlic
- 1 tsp garlic powder
- Salt and pepper to taste
- Sauce: 1 cup greek yogurt, 1 tablespoon minced garlic or 1/2 tsp garlic powder, pinch of salt, teaspoon of lemon juice, 1 cucumber (finely chopped)(makes enough for 4 servings)
- Pre-heat oven to 350 degrees.
- In a large bowl, mix the grated onion, ground turkey, almond flour, fennel greens, fennel bulb, egg, lemon juice and zest, mint, garlic, salt and pepper with hands. Add any extra almond flour if needed to make thick enough to form into meat balls.
- Form into about 1 inch meatballs and place on an oiled baking sheet or in a large baking dish.
- Place in the oven for approximately 30-40 minutes or until cooked through.
- While baking, mix the ingredients for the sauce and prepare salad of choice.
- Serve meatballs with the yogurt sauce and salad on the side. The yogurt dip also makes a great salad dressing.
Our thanks to recipe author, Katie – The Wellness Mama for another delicious dish! Katie’s goal is to help other families live more naturally through practical tips for cooking and everyday life. Find out more at The Wellness Mama.