The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘keftedes

Turkey Keftedes with Shallot Tzatziki Sauce

with 2 comments


I come from a long line of master meatball makers. When my parents would make spaghetti, my mom was the sauce maker and dad was in charge of the meatballs. For many years I was a vegetarian, meatballs were of great cultural importance, so dad insisted on making me riceballs. Riceballs were my dad’s own special and secret blend of ingredients. Dad painstakingly made both meat and veggie balls for my favorite family meal so no one missed out. I’ll have to re-create riceballs for my vegetarian friends soon, they’re amazing.

At our current family dinner table, when my mom makes meatballs we honor the departed by teasing her, “these aren’t as good as dad’s were.” It’s a very Greek thing to say and I think it would make him smile.

These meatballs are my own creation, they aren’t made with traditional meat like lamb, beef, or pork. They’re tiny glorious balls of deliciousness, especially when topped with my very own shallot tzatziki sauce.

– 1 pound of free range ground turkey
– 2 cups of chopped fresh parsley
– 1 shallot, finely diced
– 2 cloves of garlic, finely diced
– 1/2 cup of bread crumbs
– 1 egg
– 1/2 cup of feta cheese
– salt & pepper to taste
– 2 tsps smoked paprika

– Preheat oven to 350
– Grease a large Pyrex pan, or cookie sheet
– Whisk egg in a small bowl
– add to a larger bowl w/ chopped parsley, shallots, garlic, and bread crumbs
– roll up your sleeves and add ground turkey, mixing by hand
– wash your hands and add salt, pepper, paprika, and feta cheese
– give it another good mix with your hands
– start rolling your balls!
– Bake for about 35-40 minutes in preheated oven

Shallot Tzatziki Sauce

– 1 1/2 cups of greek yogurt (or whatever plain yogurt you have on hand)
– 1 Tbps of plain unsalted butter
– pinch or two of sea salt
– 1 shallot, finely diced
– 1 clove of garlic, finely diced
– 1/2 cup of good white wine
– 3 to 4 fresh sprigs of mint, julienned

– Add butter to a saucepan on medium – low heat
– Add diced shallot & garlic, let cook for a minute or so, stirring carefully & adding sea salt
– Add white wine and let it cook off, still stirring mixture
– Remove sauce from stove and let it cool
– Julienne mint leaves and mix into yogurt
– Add cooled sauce mixture to yogurt and mint, mixing gently

Serving Suggestion:
Spoon sauce over three or four meatballs and top with ras el hanout.
Serve with a Tall Greek Salad or Tabouleh.

This makes about 20 little meatballs with enough ground turkey leftover for 2 delicious turkey burgers on another night.

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