Feta-Stuffed Greek Turkey Meatballs

• Gluten free

• Meat

  • 500 g Ground turkey

• Produce

  • 3 cloves Garlic
  • 3 tsp Lemon, zest
  • 2 tsp Oregano, dried

• Condiments

  • 2 tbsp Lemon juice
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 20 grinds Pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 3 cut into 4 inch cubes Approximately 2/3 cup feta
  • 3/4 cup Yogurt, Plain

Found on sweetpeasandsaffron.com

Description

Ingredients

• 500g ground turkey
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp worcestershire sauce
• 20 or so grinds of pepper {depending on taste}
• ½ tsp salt
• approximately ⅔ cup feta, cut into ¾ inch cubes
• vegetable oil, for frying {2-4 tbsp}
• ¾ cup plain yogurt
• ¼ tsp salt
• 1 tsp lemon zest
• 1 clove garlic, minced

Directions

• In a large bowl, mix together all meatball ingredients.
• Form approximately 2 tablespoon-sized balls, patting firmly together.
• Tuck a cube of feta inside, making sure to seal all around it. You want the meatballs to be fairly compact so they dont break apart during frying.
• Heat oil over medium-low heat {just enough oil to coat the bottom of the pan}.
• Fry meatballs for 2-3 minutes per side, turning frequently. Mine took 15 minutes to cook through.
• To check if cooked through middle, cut a meatball open and look for uncooked turkey meat.
• Drain on paper towel and serve immediately.
• Combine all ingredients and mix until smooth.
• Serve as a dip, or over-top of meatballs.