1 pound ground turkey
⅓ cup panko breadcrumbs
½ cup minced red onion
3 cloves garlic, minced
2 tablespoon chopped fresh mint
1 teaspoon dried oregano, preferably Greek
½ teaspoon freshly ground black pepper
⅓ cup finely crumbled feta
2 large egg whites
Olive oil cooking spray
1 teaspoon sumac
2 tablespoons chopped fresh parsley, for garnish
Tzatziki sauce, for serving, optional
1 Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, set aside. Using a medium
bowl mix together the turkey, breadcrumbs, red onion, garlic, mint, oregano, pepper, feta and zest of one lemon
with your hands just until combined.
2 Cut the lemon in half and squeeze a tablespoon of juice in a small bowl. Whisk the lemon juice with the egg
whites until frothy. Add to the turkey mixture, stirring until just combined. Using a one ounce scoop, or about 2
tablespoons, scoop or form meatballs and place on a prepared baking sheet, leaving space between the
meatballs. The meatballs will be about 1½-inches wide.
3 Spray meatballs with olive oil, making sure to spray tops and sides. Sprinkle with sumac. Bake until cooked
through, about 8-10 minutes, or until the internal temperature reaches 165 degrees F on an instant-read
4 Remove the meatballs from the oven and place on a serving tray with toothpicks. Cut the remaining lemon
half in wedges. Sprinkle with parsley and serve with lemon wedges and tzatziki, if desired.