Mediterranean Turkey Meatballs
I got all sorts of eye rolls from friends, family, and strangers when I stopped eating red meat at age 10.
But – I didn’t care. It was the start to my journey with health and learning how different foods affected my body. 12 years later and I eat mostly plant-based – and when I do eat meat, it’s a lean meat like chicken, turkey, or seafood.
These Mediterranean Turkey Meatballs are great for dinner and perfect for meal prep because you can pop them in the microwave for 30 seconds, throw them in a salad, or eat them with a side of veggies. You can also double the batch, freeze, then thaw & bake for an easy dinner!
If you’re following a specific diet plan, these Mediterranean turkey meatballs are gluten-free, paleo, low-carb, and Whole30-friendly.
Turkey is packed with vitamins and minerals, including iron, zinc, potassium, phosphorus, vitamin B6, and niacin, which are essential forthe body’s energy production process.
Cilantro helps remove heavy metals from the body, helps support blood sugar levels and is packed with vitamin A.
I also LOVE lemon – it adds the perfect zest to this recipe, and because you’re using the zest and the juice, you’re getting an extra boost of vitamin C.
I served them with turmeric roasted cauliflower and atop my favorite Gotham Greens Windy City Crunch, drizzled with a garlic tahini sauce. Recipe below!
Mediterranean Turkey Meatball Ingredients:
1 lb free-range ground turkey
1 large egg
2 tsp red wine vinegar
½ c. chopped red onion
4 cloves garlic, diced
1 tbsp fresh cilantro, chopped
1 tbsp cumin
Zest of 1 lemon
1 tsp Himalayan Sea Salt
2 tsp freshly ground pepper
Garlic Tahini Sauce Ingredients:
1 c. Tahini
Juice from 1 lemon
¾ c. water, room temp or cold
3 cloves garlic
½ tsp Himalayan Sea Salt
½ tsp freshly ground pepper
Mediterranean Turkey Meatball Directions:
1. Preheat oven to 350° F.
2. Crack eggs into a large bowl; mix well with red wine vinegar, onion, garlic, cilantro, cumin, lemon zest, salt & pepper.
3. Mix in ground turkey.
4. Use a large spoon to scoop out mixture and form into a large golf ball sized ball.
5. Place on a baking sheet with a non-stick mat (I LOVE this one from Amazon because it makes clean-up a breeze!)
6. Bake for 15 minutes (or until meatballs have reached an internal temperature of 165° F.)
7. Drizzle with garlic tahini sauce, serve & enjoy!
Garlic Tahini Sauce Directions:
1. Place all ingredients in a mixer (I use my Ninja Food Chopper because it’s quick and the perfect size for making dips & sauces.) You can also use a blender – it’s just a bit harder to clean. 🙂
2. Mix until well blended – about 10 seconds.
3. Try to resist using a spoon to eat all of the sauce. 😉