Anyone who knows me knows that Greek food is my all-time favorite cuisine. If I could eat gyros or falafel every day of my life, I probably would. But we both know that isn’t a good idea. In any case, I love ALL things Greek food. I credit this restaurant from my hometown for my obscene love of Greek food. I’ve been living in Houston for nearly eight years and I have yet to find a place that even comes close to Poseidon’s deliciousness. Grape leaves, spanikopita, halloumi cheese – I love it all.
When I ran across this gem from Skinnytaste, I had to give it a shot. Rest assured, dear readers, it did not disappoint. Of course it isn’t exactly the same as a gyro from your favorite Greek joint, but it certainly scratches the itch for a whole lot less fat and calories. Give it a shot!
Here’s what you need:
- 1.25 lbs 93% lean ground turkey
- 1 cup grated zucchini, liquid squeezed out well
- 2 slices whole wheat bread
- 1/4 cup seasoned whole wheat breadcrumbs
- 1 large egg
- 2-3 cloves garlic, minced
- 1/4 red onion, grated
- 2 tbsp fresh oregano, chopped (less if using dry)
- 1/4 cup fresh parsley, chopped
- 2 tbsp chopped fresh spearmint, chopped
- kosher salt and fresh pepper
- about 1 tsp worth of olive oil cooking spray
Here’s what you do:
Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.
In a pan, spray olive oil in a large nonstick frying pan and cook over very low heat. Or you can bake 350F 20-25 minutes.