Mediterranean Infused Meatballs with Homemade Tzatziki

I love meatballs, so I like to try and switch them up now and then! This time it is with a Mediterranean recipe!

I served these with Greek potatoes and a Greek Salad!

For Meatballs:

1 pound extra lean ground turkey

1/4 cup plain breadcrumbs

1/4 cup egg beaters (any egg substitute)

2 zucchini's grated (make sure that all the liquid has been drained)

3 cloves of garlic, minced

3 tablespoons of purple onion, minced

1 tablespoon of dried Oregano

1 tablespoon of dried Parsley

salt and pepper to taste

Preheat oven to 350 degrees

Mix together ground turkey, egg beaters, zucchini, breadcrumbs, garlic, oregano, parsley, onion, salt and pepper.

Spray cookie sheet with cooking spray, I use PAM.

Then form 1 inch meatballs and place on cookie sheet and bake for 20-25 minutes and rotate about every 5 to 7 minutes.

For Tzatziki Sauce:

2 cups of plain non-fat Greek yogurt

1/2 of an English cucumber, peeled and grated (make sure you drain all the water out)

1 tablespoon salt

1/2 cup reduced-fat sour cream

3 tablespoons fresh lemon juice

1 tablespoon dried Dill

1 clove of garlic, minced

I put all ingredients in a mason jar and just shake it up, so it is all blended together.

This can keep in the fridge for about a week and a half!