Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.


Recipe Summary

20 mins
25 mins
45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dipping Sauce:


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.

  • Form meatballs using an ice cream scoop and place onto a baking sheet.

  • Bake in the preheated oven until no longer pink in the center, about 25 minutes.

  • While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.

Nutrition Facts

238 calories; protein 20.4g 41% DV; carbohydrates 10g 3% DV; fat 14g 22% DV; cholesterol 99.9mg 33% DV; sodium 431.4mg 17% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
I used these tasty little meatballs and the dipping sauce to make mini meatball sliders. Aside from increasing the greek seasoning to 2 tsp I made as written and will do so many more times in the future. If you enjoy things a little bit out of the box then this is a must try! The few leftovers I had got crumbled into a salad along with the extra kalamatas and feta some cucumbers and tomato and a hummus ranch dressing. So perfect for a light dinner. Read More