Quick Chana Masala in the Instant Pot®
◷ 1 hr 35 min
Main CourseReader rated
Turkey and Zucchini Meatballs with a Roasted Pepper Dip
These juicy turkey and zucchini meatballs are a delicious, healthy twist on a classic favorite. Paired with a smoky roasted pepper dip, they make the perfect appetizer or light meal for any occasion.
◷45 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Prepare and Shape Meatballs
Start by heating your oven to 400°F (200°C). In a big bowl, mix together the turkey, grated zucchini, egg, bread crumbs, olives, feta, and some Greek seasoning until everything is well combined. Scoop out the mixture with an ice cream scoop or spoon and shape into meatballs, then arrange them on a baking sheet. Pop them in the oven and bake for about 25 minutes, or until they’re cooked through and no longer pink inside.
2
Make roasted pepper dip
While the meatballs are baking, make the roasted pepper dip. Toss the Greek yogurt, roasted red pepper strips, lemon juice, olive oil, and garlic into a food processor and blend until smooth. Give it a taste and add salt and pepper as needed. When the meatballs are ready, serve them warm alongside the dip and enjoy!
Why You’ll Love This Recipe
These meatballs are a tasty way to enjoy lean turkey combined with fresh zucchini, making them both healthy and satisfying. The roasted pepper dip adds a smoky sweetness that complements the savory flavors perfectly. This dish is great for a quick weeknight meal or for entertaining guests.
Serving Suggestions
Serve these meatballs warm with a side of rice, couscous, or a fresh green salad. They also pair well with crusty bread or pita for dipping into the roasted pepper sauce. Add a sprinkle of fresh herbs like parsley or basil for a bright finishing touch.
Storage Tips
Allow the meatballs to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. The roasted pepper dip can also be stored separately in the fridge for up to a week. For longer storage, freeze the meatballs and dip in separate containers for up to 2 months.
