And so it begins….
Baked Feta Meatballs
2 cups cooked brown rice
3/4 teaspoon dried oregano
5 Tablespoons reduced-fat crumbled feta cheese, divided
1/4 cup fat-free mozzarella cheese
1 lb. 99% lean ground turkey
1/4 cup egg substitute
1/4 cup dried whole-wheat bread crumbs
6 Greek olives, diced
2 cloves garlic, minced; divided
4 medium zucchini, sliced into 1/4″ slices
1/2 cup onion, sliced
1 cup marinara sauce (use a good low-sodium variety)
Preheat the oven to 450°. Coat a 13″ x 9″ baking dish with cooking spray. Scatter the zucchini, onion and half of the minced garlic in the bottom of the baking dish. In a large bowl, combine the rice, oregano, 4 Tablespoons of the feta, 2 Tablespoons of the mozzerella, ground turkey, egg substitute, bread crumbs, olives and the rest of the minced garlic. Stir until well combined. Shape the turkey mixture into about eighteen 1 1/2″ balls. Place the meatballs on top of the zucchini; drizzle with the marinara sauce. Cover tightly. Bake for about 25 minutes. Uncover and top with the remaining 1 Tablespoon of feta cheese and 2 Tablespoons of mozzarella. Let sit in the oven for a couple of minutes, or until the cheese melts.