Makes 20-22 medium-sized meatballs.
Ingredients
1 lb ground turkey (93% fat free)
1/4 cup dried breadcrumbs
1/4 cup panko breadcrumbs
1 large egg
Zest of 1 lemon
1/2 cup Greek yogurt (or leftover tzatziki)
1 Tbsp Greek seasoning (I like this one)
2 Tbsp finely chopped fresh dill
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.
In a large bowl, combine all ingredients. Use your fingertips to mix everything together. (To taste for seasoning, add a drop of oil to a small frying pan over low heat. Fry a tablespoon of the turkey mixture until browned on both sides. Adjust seasoning as needed.)
Using an ice cream scoop with a release (called a disher), or a large soup spoon, form the mixture into 20-22 meatballs, and set them on the prepared baking sheet.
Bake in the upper third of the oven for 21 minutes.
Serve hot, or warm, or let cool completely and freeze in an airtight container or zip lock bag.