Greek-Style Turkey Meatballs with Ladolemono Sauce

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Greek-Style Turkey Meatballs with Ladolemono Sauce

These tender meatballs with a lemon mint sauce drizzled over adds a freshness that makes these meatballs utterly scrumptious!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: Greek

Servings: meatballs

Calories: 71kcal

Author: Rose

Equipment

Baking sheet

Ingredients

1 lb ground turkey
1 onion, chopped
2 cloves garlic
2 slice stale bread, cut away crust
1 egg, beaten
1 tbsp extra virgin olive oil
2 tsp fresh mint, chopped
2 tbsp fresh parsley, chopped
1/4 cup Greek feta, crumbled
1 tsp salt
½ tsp pepper

Ladolemono Sauce:

4 tbsp olive oil
4 tbsp lemon juice
1 tbsp mint, chopped
1 tbsp parsley, chopped
salt and pepper

Instructions

Pre-heat oven to 400°F.
In a medium bowl, add and combine ground turkey, onion, garlic, egg, olive oil, mint, parsley, salt, and black pepper. Take the stale bread and place it in a bowl of water for a couple of seconds, enough to soak it. Remove and squeeze out the liquid, then crumble it into the bowl with the rest of the ingredients and thoroughly mix with a wooden spoon or your hands, which I prefer. Avoid over mixing.
Shape the meat balls to size of golf balls or slightly smaller, and place on a cooking sheet covered in foil and brush with olive oil or a vegetable oil. Bake for about 20-22 minutes, or until the meat is golden in colour and cooked through. The outer surface on the meat balls should be a little crispy.
Whisk together olive oil, lemon juice, mint, parsley, salt, and pepper to make the ladolemono sauce.
Plate the meatballs and drizzle the mint lemon sauce over them. Serve it on their own with a Greek salad with tzatziki and/or Pita bread.

Notes

These meatballs can be stored in the refrigerator for up to 3-4 days in an air-tight container. Store in the freeze for 4 months in a zip-lock freezer bag.

Nutrition