Eosinophilic Esophagitis Friendly Greek Turkey Meatballs
Total time1 hr
Prep time20 min
Cook time25 min
4.8(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground turkey (93% lean)
- ⅓ cup old-fashioned rolled oats
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 cloves garlic, minced
- ¼ cup red onion, finely grated
- 3 tbsp fresh mint leaves, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 ½ tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¾ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp extra virgin olive oil
For the pan sauce
- 1 can (14 oz) diced tomatoes
- ½ cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, rolled oats, egg, garlic, red onion, mint, parsley, oregano, cumin, cinnamon, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
- 2
Cover the bowl and refrigerate for 15 minutes to allow the oats to hydrate and the mixture to firm up, making it easier to shape.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!