Ingredients
Equipment
Method
- 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.
Nutrition
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.