Greek Turkey Meatballs

Guess what I did on my train ride to work yesterday?  I read a book!  I know, such a novel idea!  (see what I did there!). It’s the first time I haven’t used an electronic device on the train since I’ve been taking it, I think, and it was a nice change of pace.  For anyone who is wondering, I am reading: No One Tells Everything by Rae Meadows.  I bought it at a garage sale a while back in a box of books that were .5 cents each.  I didn’t realized until I opened it up yesterday that it’s actually signed by the author!  I got 50 pages in on my train ride to work – nice!

My phone got delivered around 11:30 yesterday.  It was super easy to file a claim online with my phone insurance company, and when they offered free overnight shipping I checked the box “yes please!”

I normally take my lunch photos in an empty office right outside my cubicle, but an attorney just moved in there.  So I was scrambling to try to find a spot to take this photo of my lunch, and while it will never win any food photography awards, these Greek turkey meatballs are delicious!

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I haven’t dropped by the 50% off discount bin at my local Jewel for a while, and last week after I handed off the littles to their parents, I stopped by to see what I could pick up.  I Can you see the sticker in the middle?  “this product was sold with $2.00 of coupon.”  It was normally $3.99 for the package, but I got this for $2, so I stocked up and bought three packages.

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This ground turkey is 1 smart point per ounce, so I decided to make this recipe into 16 meatballs, basically one point each.  I didn’t add any fillers (like bread crumbs or egg) to keep this together, which is why you won’t want to skip the step of putting these in the freezer after you form the meatballs before pan frying them – they won’t hold together otherwise.

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Have you seen these seasoning grinders before?  I picked up that one at Walmart and am loving it.  Great in this recipe, but also on eggs, potatoes and pork chops.

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The batteries were out in my food scale, so I just divided my meatball mixture into two equal portions, then cut the circles like I would if I were making scones to get each one about the same size.  

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For the record, the Halo Top is not mine – Jacob bought some for he and Hannah to try.  While I don’t mind eating some of their fruit that is about to go bad, I typically don’t eat the food that they buy for themselves.

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Greek Turkey Meatballs

Spicy, super flavorful meatballs - great for a pita sandwich, but I can't wait to slice these thin and put them on a pizza!

Servings 16
Author Biz

Ingredients

  • 1 pound lean ground turkey
  • 1 cup spinach, fresh and chopped fine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper
  • 1 tablespoon lemon zest
  • 2 cloves garlic
  • 1 pinch salt and pepper to taste

Instructions

  1. Mix everything together in a large bowl.  Portion the meat mixture into 16 meatballs, roll and put on a plate.  Put them in your freezer for 15-30 minutes before pan frying in a bit of grape seed oil and coconut oil spray.  Cook for 4-5 minutes if you are meal planning and will reheat them later, otherwise, cook 6-7 minutes, turning frequently, until they reach 165 degrees.

The Dijon mustard and lemon zest make these meatballs for me – they are so flavorful.  I seriously and dreaming about slicing the meatballs thin to make a pizza this weekend. 

I had a bit of technical difficulty downloading my pics off my new phone last night.  It said one picture had an error and asked if I wanted to skip it.  I said yes, and I must not have read the whole prompt through, because it deleted about 10 photos I’d taken of dinner.  Oh well!  

I got home from work at 6:40 and by 6:50 I was already doing Max 30:Insanity – I am loving these workouts!  I can now do them without stopping, only modifying about half of the steps.  My goal is that by the end of two months, be able to do the whole 30 minutes without any modifications.  One day I will do a minute of pushups!

I had avocado toast for dinner.  I bought this sunflower bread at my local grocery store that is amazing.  I topped it with Wholly guacamole, a pan fried egg and pom seeds for 11 smart points and it was the perfect fuel before heading to the gym at 9:00 p.m.  I know some of you can’t imagine working out that late, but it works for me.  I have the hour train ride home to “rest” and I did a 45 minute tread mill workout out – five minutes walking 3.4 mph, then each subsequent 5 minutes running without stopping.  My first five minute run (okay, let’s call it what it was – a jog!) was 4.3 mph, until the last 5 minute run was at 6.0 mph – or a 10 minute mile pace!  And I didn’t die. 😀

After workout selfie in the car at 10:00 p.m.:

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I have to give a shout out to Bolthouse Farms.  I gushed about their 1 smart point salsa avocado dressing on Instagram, and they DM’d me and asked if I wanted to try out more of their products.  Um, yes please!  I told the kadults they couldn’t use anything until I took a picture.  Last night Hannah asked “can I finally drink one of these smoothies?!”

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Hannah tried this one.  I had a sip and it was light, refreshing, and wasn’t overly sweet.  Sadly, too many carbs for this diabetic, even with insulin – I know the carbs are all from fruits and veggies, but I can’t drink it fast enough without my blood sugar spiking.  But Hannah LOVES them so they will go to good use.  I will just be having a lot of salads – yum!

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Off to catch up on my blog reading and Insta stories on the rest of the train ride to work.  It was tough being without my phone for 24 hours!   

Make it a great day!

7 thoughts on “Greek Turkey Meatballs

  1. Kym
    First of all, let me say thank you for fixing me :) I just died a little after I hit submit when I saw it. I was going to ask you if you could fix it but then decided in the grand scheme of things and with what you went through (there are worse things) but THANKS! Way to go on the Bolt House loot. I have liked all of the dressing I have tried. I'm not much of a liquid meal person. I value my calories too much to just drink them but they have their place for those who don't eat vegies and fruit. Another great tip about freezing the meatballs. I would have never even attempted not having a binder. You rock!
  2. I usually don't like meatballs because I don't like bread in the meat. So these look really good to me! Plus, fairly easy to make! Thanks for sharing.
    • Biz319
      These were so good Debby! The lemon zest and Dijon mustard really make these pop - can't wait to try them on lavash pizza this weekend :D I've heard that some people soak bread in milk and then use that to make meatballs and that makes me want to throw up in my mouth at the thought of that. Don't skip the freezer step though!
  3. Beth Sher
    Will definitely try out these meatballs - I usually stay away from meatball recipes because of 1) bread crumbs and 2) cheese in recipes - but this one has neither! Hubby hates spinach but this will be a great recipe for me to make for lunches etc. during the week once we get back into the swing of things with school starting.
    • Biz319
      Hey B! Yep, these are delish! Since I made 16 meatballs, that's 4 meals for me - I've already had this twice, will eat the other 4 on pizza this weekend and I'll freeze the last of them for lunch next week. So good! Enjoy this last bit of summer :D
    • Biz319
      You have a right to be snoozing because you have two active boys to keep you busy! I don't have that excuse :D

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