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Turkey-Zucchini Meatballs with a Delicious Roasted Pepper Dip
These turkey-zucchini meatballs are a tasty and healthy twist on a classic favorite. Paired with a creamy roasted pepper dip, they make the perfect appetizer or light meal everyone will love.
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45 min
Total Time
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4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by heating your oven to 400°F (200°C). In a big bowl, mix together the turkey, grated zucchini, egg, breadcrumbs, olives, feta, and Greek seasoning until everything is well combined. Use an ice cream scoop or your hands to shape the mixture into meatballs and arrange them on a baking sheet. Pop them in the oven and bake for about 25 minutes, or until they’re cooked through and no longer pink inside.
2
Step 2
While the meatballs are cooking, whip up the dipping sauce. Throw the Greek yogurt, roasted red pepper strips, lemon juice, olive oil, and garlic into a food processor and blend until smooth. Give it a taste and add salt and pepper as needed. Serve the meatballs warm with the sauce on the side for dipping.
Why You’ll Love This Recipe
These meatballs combine lean turkey and fresh zucchini for a light yet satisfying meal. The roasted pepper dip adds a smoky, tangy flavor that perfectly complements the savory bites. It’s a healthy and delicious option that’s easy to prepare any night of the week.
Serving Suggestions
Serve these meatballs over a bed of couscous or quinoa for a complete meal. They also pair well with a fresh green salad or roasted vegetables. Use the roasted pepper dip as a flavorful sauce or a fun dipping option alongside crusty bread.
Storage Tips
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. The dip can be kept separately in a sealed jar for up to a week. To reheat, warm the meatballs gently in the oven or microwave to keep them moist.
