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Greek-Style Meatballs Recipe
|Minced parsley||2 Tablespoon|
|Minced mint||1 1⁄2 Tablespoon|
|Minced dill||1 1⁄2 Tablespoon|
|Ground turkey||3⁄4 Pound|
|Ground veal||1⁄4 Pound|
|White breadcrumbs||1 Cup (16 tbs)|
|Egg/Equivalent egg substitute||1|
|White vinegar||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground allspice||1 Pinch|
|Ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
Calories 25 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.3%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 11.5 mg
Sodium 36.4 mg1.5%
Total Carbohydrates 1 g0.33%
Dietary Fiber 0.18 g0.72%
Sugars 0.2 g
Protein 2 g3.9%
Vitamin A 2.3% Vitamin C 3.4%
Calcium 0.8% Iron 1.5%
*Based on a 2000 Calorie diet
In a medium mixing bowl, combine ground turkey, ground veal, bread crumbs, zucchini, onion, egg, vinegar, garlic, cinnamon, allspice, salt and pepper.
Add half of the parsley mixture.
Form mixture into about 50 (1-inch) balls.
Refrigerate, covered, at least 2 hours, or until ready to cook.
In a large non-stick skillet, heat oil.
Add meatballs in batches, cook over medium-high heat 5 to 7 minutes, stirring often, until evenly cooked.
Remove meatballs with a slotted spoon to a heated serving platter.
Sprinkle remaining parsley mixture over cooked meatballs.
Serve hot, with wooden picks.