Greek Yogurt Stuffed Turkey Meatballs
These juicy turkey meatballs use Greek yogurt as a moisture locked binder delivering extra protein and an incredibly tender texture without any breadcrumbs. It is a gluten free high protein dinner that pairs beautifully with pasta, rice, or zucchini noodles.
Tender gluten free turkey meatballs made with Greek yogurt for extra protein and moisture.
Nutrition per serving
Ingredients
protein
binder
seasoning
Instructions
Prepare the Meatball Mixture
In a large mixing bowl combine ground turkey, Greek yogurt, egg, minced garlic, dried oregano, red pepper flakes, salt, and black pepper. Mix gently with your hands until just combined. Do not overmix as this toughens the meat.
Form the Meatballs
Using a cookie scoop or your hands roll the mixture into balls approximately 1.5 inches in diameter. You should get about 20 meatballs from this batch. Place them on a lined baking sheet.
Bake the Meatballs
Preheat oven to 400 degrees F. Bake the meatballs for 18 to 20 minutes until golden brown on the outside and cooked through with an internal temperature of 165 degrees F.
Serve with Sauce
Serve meatballs immediately with your choice of marinara sauce, over pasta, or with a side of yogurt dipping sauce. They also store well in the refrigerator for up to 4 days.
Substitutions
Common mistakes
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