Turkey Feta Meatballs with Cucumber Salad
Turkey feta meatballs come with a cool cucumber and tomato salad instead of pasta or a heavy sauce. Grated onion and a little feta keep lean turkey from tasting flat. This is a baked meatball dinner with a fresh, crunchy side.
Ingredients
- 1 1/2 lb 93% lean ground turkey raw
- 1 large egg
- 3 oz feta cheese crumbled from a block
- 1/2 cup onion finely grated, including juices
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 large English cucumber about 12 ounces, diced
- 1 pint cherry tomatoes about 10 ounces, halved
- 1 tbsp olive oil divided
- 2 tbsp lemon juice
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 425°F. Brush a rimmed sheet pan with 1 teaspoon of the oil.
- Gently mix turkey, egg, feta, onion with its juices, garlic, oregano and pepper. Stop once combined; avoid squeezing or kneading. Shape into 20 evenly sized meatballs and place on the pan.
- Bake 15–20 minutes, checking several meatball centers reach 165°F. Let stand 3 minutes while you finish the salad.
- Toss cucumber and tomatoes with remaining 2 teaspoons oil, lemon juice and salt. Keep cold until serving.
- Serve five meatballs with one-quarter of the salad per person. Spoon any cooked meatball juices over the meatballs.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate cooked meatballs and undressed salad separately within 2 hours at 40°F or below for 3–4 days. Dress salad just before eating for the best crunch. Reheat meatballs covered to 165°F. Freeze meatballs up to 2 months; do not freeze salad.