• Prep Time : 20 minutes
• Cook Time : 25 minutes
• Servings : 4

Ingredients

MEATBALLS

• 1 lb. ground lean turkey
• ½ small yellow onion, finely chopped
• 1 large egg, lightly beaten
• 4 cloves garlic, minced
• ½ c. panko bread crumbs
• 2 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh dill
• 1½ tsp. kosher salt
• Freshly ground black pepper
• Pinch of red pepper flakes
• ½ c. Athina Greek Feta crumbled (about 3 oz.) 
• Extra-virgin olive oil, for greasing

LEMON-YOGURT SAUCE

• ½ c. Athina Greek yogurt (preferably full-fat)
• Juice of ½ lemon
• Kosher salt
• Freshly ground black pepper
• Lemon wedges and chopped fresh dill and parsley, for serving

Method

MEATBALLS

1. Preheat oven to 400° and line a rimmed baking sheet with foil. In a large bowl, combine turkey, onion, egg, garlic, panko, parsley, dill, salt, a few good cracks of black pepper, and red pepper flakes. Add feta and gently stir until cheese is just mixed through. Form into 16 meatballs (about 2 tablespoons each). 
2. Grease foil with a thin layer of oil. Arrange meatballs on foil and gently roll around in oil to lightly coat. 
3. Bake until golden and cooked through, 18 to 20 minutes.

LEMON-YOGURT SAUCE

1. In a medium bowl, combine yogurt and lemon juice; season with salt and pepper.
2.   Spread yogurt on a plate and top with meatballs. Top with dill and parsley and serve with lemon wedges alongside.