Thursday, June 2, 2011

S+S chow: greek turkey meatballs and tzatziki

It doesn't get any better than Greek. Give us a gyro pita smothered in tzatziki any day of the week and we are happy girls! It's tough to re-create the flavors from our fave local greek joint but this sure does come close. This recipe is a winner. Enjoy! 


Greek Turkey Meatballs via Skinny Taste

  • 1.25 lbs 93% lean ground turkey
  • 1 cup zucchini, grated and liquid squeezed out
  • 2 sliced whole wheat bread 
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 large egg
  • 2-3 cloves garlic, grated
  • 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 
Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
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. Spray olive oil in a large nonstick frying pan and cook over low heat or on the grill. Makes about 17 meatballs.


Skinny Tzatziki

  • 8 oz fat free greek yogurt
  • 1 small cucumber, peeled and seeded (1 cup grated and drained)
  • 1 clove garlic, crushed
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • kosher salt and fresh pepper
Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.
Makes about 2 cups. Store in refrigerator for about a week

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