Vegan Greek Turkey Meatballs

Total time1 hr

Prep time20 min

Cook time25 min

4.8

(22)

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Ingredients

4 servings

For the meatballs

1 ½ lb ground turkey (93% lean)
⅓ cup old-fashioned rolled oats
1 large egg
Chef's tip
For 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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.

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