Pregnancy Friendly Mediterranean Turkey Meatballs with Feta
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup old-fashioned rolled oats
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
For the sauce
- 1 tbsp extra virgin olive oil
- 1 can (14 oz) diced tomatoes
- ½ cup pitted kalamata olives, halved
- 2 cloves garlic, thinly sliced
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ¼ tsp kosher salt
For serving
- 2 oz feta cheese, crumbled
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, rolled oats, egg, minced garlic, parsley, cumin, turmeric, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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