Greek Turkey Meatballs are juicy homemade turkey meatballs filled with zucchini, feta cheese, sun-dried tomatoes and lemon. They're delicious as a healthy meal with a salad, or turn them into an easy sandwich lunch by stuffing into pita breads.
Drain zucchini: Place the shredded zucchini in a clean dish towel and squeeze out as much liquid as you can.
Mix meatball dough: Place the zucchini in a large bowl together with all other ingredients. Mix well using a handheld mixer with the dough hook attachments, until you have an even "meat dough". It will feel quite wet. (If you don't have a hand mixer, you can knead by hand, it just takes more time).
Shape meatballs: Using about 1.5 teaspoons of meat mix per meatball, shape meatballs and place them on a lightly oiled baking sheet. Freeze for 10 minutes to retain a better shape (this is optional but helpful). In the meantime, preheat the oven to 410°F (210°C).
Bake the meatballs: Bake the meatballs in the preheated oven for 12-15 minutes, or until no longer pink in the middle. No need to flip! If you want the top to be more browned, put the meatballs under the grill for 1-2 minutes.