Yield: 20-30 meatballs depending on size
Greek Turkey Lentil Meatballs
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 1 cup cooked lentils (I used green)
- 1/2 pound ground turkey (highest fat percentage the better)
- 2 large eggs, lightly beaten
- 2/3 cup bread crumbs
- 1/2 cup full fat greek yogurt
- 1/4 cup crumbled feta cheese
- 2 tablespoons red onion, minced
- 2 tablespoons chopped kalmata olives
- 1 tablespoon capers- rough chopped
- 1 clove garlic, minced
- Small handful of fresh spinach- chopped small
- 1/2 teaspoon fresh or dried oregano
- 1/2 teaspoon fresh or dried rosemary*
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the dipping sauce
- 1 cup greek yogurt
- juice of 1 lemon
- 1 clove minced garlic
- dried herbs (I used mint & oregano)
- salt and pepper to taste
Instructions
- In a food processor or blender, puree the lentils until they are mushy.
- In a large bowl, combine the lentils with the rest of the meatball ingredients. Use your hands or a sturdy spoon to mix everything well.
- Preheat oven to 375F. Spray or lightly oil a rimmed baking sheet, and fill with formed meatballs. I like to use a 1.5 inch cookie scoop to form mine, but by hand is Ok too. (These don't spread much when baking so you can place them pretty close together.)
- Bake for 20 minutes or until golden brown. You can serve as is, but I like to crisp them up in a cast iron skillet before serving, with a little olive oil over medium-high heat.
For the yogurt sauce:
- Combine all ingredients and add salt and pepper as needed.
Notes
Recipe adapted from The Kitchn