Peperoncini-Feta Turkey Meatballs

5 from 8 votes

Peperoncini-Feta Turkey Meatballs

Peperoncini-Feta Turkey Meatballs with Garlic-Za'atar Rice, tzatziki, and veggies makes for a beautifully vibrant, nutritious meal. These Mediterranean-inspired turkey meatballs are gluten free and perfect for meal prep lunches.

Prep Time15

Cook Time25

Total Time40

Course: Main dish

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Saucepan with lid
Large baking sheet
Mixing bowl

Ingredients

Garlic-Za'atar Rice

1 Tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
2 tsp. za'atar
1 cup long-grain white rice
1/2 tsp. kosher salt

Peperoncini-Feta Turkey Meatballs

1 lb. ground turkey (I use 85% lean)
1/2 cup feta cheese, crumbled*
1/3 cup chopped jarred pickled pepperoncini
3 Tbsp. finely chopped fresh dill
1 Tbsp. ground flaxseed*
3/4 tsp. paprika (sweet or smoked)
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. kosher salt
1/2 tsp. black pepper

For Serving

Chopped seedless cucumber (such as English or Persian)
Tzatziki
Pickled red onion
Warm pita or naan (optional)

Instructions

Preheat oven to 400ºF.
Prepare Garlic-Za'atar Rice: Heat olive oil in a small saucepan over medium heat. Add garlic and za'atar; sauté 2 minutes, until aromatic. Stir in rice, and add 2 cups of water and 1/2 tsp. salt. Bring to a boil, cover, reduce heat and gently simmer for 15 minutes, until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, to gently steam the rice for 10 minutes.
Prepare Turkey Meatballs: Meanwhile, in a large mixing bowl, combine ground turkey, feta cheese, pepperoncini, dill, flaxseed, paprika, garlic powder, onion powder, salt, and black pepper. Gently mix with gloved hands until just combined.
Using oiled hands (the mixture will be sticky), form into 16 meatballs (2 tablespoons each) and place on a lightly greased baking sheet. Bake until cooked through and bottoms are golden, 15 to 17 minutes.
Serve meatballs with rice, chopped cucumber, pickled red onion, and a generous scoop of tzatziki, hummus, or your favorite Mediterranean sauce. Enjoy with warm pita or naan, if desired. Garnish with extra chopped fresh dill and crumbled feta, if desired.

Notes

*I suggest using a block of feta and crumbling it yourself over the pre-crumbled containers of feta. Blocks tend to be fresher than pre-crumbled, and have a better flavor and texture. Pre-crumbled feta can often be rubbery because the process of crumbling it beforehand removes too much moisture.

*If you don't have ground flaxseed on hand, use 1 egg + 1/2 cup panko or other plain dried bread crumbs instead.

*You can also turn the meatballs into patties for turkey burgers. Simply pan-sear the patties until golden and cooked through. No other recipe modifications needed.

- To Store: Refrigerate meatballs and rice in an airtight storage container for up to 4 days.

- To Reheat: Slice the meatballs in half and reheat in the microwave (either with or without the rice) until warm. Alternatively, you can bake them (whole) in a 350ºF oven for about 10 minutes until warm.

- To Freeze: Feta turkey meatballs can be frozen cooked or raw. Place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer frozen meatballs to an airtight freezer-safe storage container or zip-top bag for up to 3 months.
  - - If reheating frozen meatballs, preheat your oven to 350ºF (if the meatballs are fully cooked) or 400ºF (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (until meatballs reach an internal temperature of 160ºF).

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