Healthy Greek Turkey Meatballs with Feta Lemon Zest

Instructions:

1. Finely chop parsley and mint. Grate or finely mince the onion and press out any excess liquid using a paper towel.
2. In a large bowl, gently combine the ground turkey, grated onion, parsley, mint, crumbled feta, egg, Panko, lemon zest, oregano, garlic powder, salt, and pepper.
3. Using your hands, mix just until everything is incorporated. Do not overmix.
4. Cover the bowl and refrigerate the mixture for at least 20 minutes to firm up.
5. Remove mixture from the fridge and roll into uniform balls, roughly 1.5 inches in diameter.
6. If pan-frying, heat 2 Tbsp of olive oil in a large skillet over medium-high heat. If baking, preheat oven to 400°F (200°C) and arrange meatballs on a lined baking sheet.
7. Pan-fry the meatballs, turning frequently, for 8-10 minutes until deeply browned on all sides. If baking, cook for 16-20 minutes, flipping halfway, until cooked through (165°F/74°C internal).
8. While the meatballs rest for 5 minutes, whisk together the Greek yogurt, lemon juice, fresh dill, garlic powder, salt, and pepper in a small bowl to create the drizzle.
9. Serve the hot Keftedes immediately with the yogurt sauce on the side or drizzled over top.