• Cooking Time: 20 minutes
  • Servings: 4-6
  • Preparation Time: 15 minutes



  • Meatballs: 1 lb. ground turkey
  • 1/4 cup feta cheese
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 clove garlic, minced
  • 1 tsp. lemon zest
  • 2 Tbls fresh parsley, chopped
  • 1 Tbls. fresh basil, chopped
  • 1 tsp. dried oregano
  • 1 tsp. sriracha
  • 1 egg
  • 1/2 cup fresh bread crumbs
  • Pasta: 1 lb. whole wheat linguine
  • 2 eggs
  • 1/2 cup parmesan cheese
  • 1/2 cup feta cheese
  • Salt and pepper
  • 1 medium yellow zucchini, sliced


  • Meatballs: In a large bowl, whisk all ingredients except turkey and feta until combined.
  • Add turkey and fold seasonings into the meat with your hands gently until just combined.
  • Using a large spoon or a batter scoop, scoop out 2 Tbls. portion of turkey mixture.
  • Make an indentation with your thumb and fill with 1 tsp. of feta.
  • Fold turkey over to seal and roll gently to make a ball.
  • Preheat oven to 350 degrees.
  • Heat a saute pan with a little bit of oil.
  • Brown meatballs on all sides over medium high heat.
  • Transfer to a baking dish and bake in preheated oven for 20 minutes.
  • Now get moving on your pasta while these bad boys cook!
  • Pasta: Whisk eggs, half of parmesan, and feta together and set aside.
  • In the same pan you used to cook the meatballs, cook zucchini over medium heat until lightly browned. Set aside.
  • Cook linguine in boiling water until al dente.
  • Drain (reserving a bit of pasta water) and return to the pot.
  • Immediately add egg mixture and zucchini and toss for several minutes.
  • If the sauce becomes too thick, add a few spoonfuls of pasta water and toss.
  • Season with salt and pepper and serve with meatballs, remaining parmesan, and herb garnish.

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