1 package 85% Lean / 15% Fat Ground Turkey (about 1 lb.)
2/3 cups panko breadcrumbs
1/2 cup crumbled feta cheese
1/2 red onion, grated or minced
4 cloves of garlic, minced
1/2 lemon, zested
1/4 cup finely chopped fresh mint or parsley, or 1 tbsp. dried mint or parsley
3/4 tsp. coriander
3/4 tsp. cumin
1/2 tsp. dried oregano
1 lb. fettuccine
3/4 cup olive oil
3/4 cup shredded parmesan cheese
1/2 cup fresh lemon juice (about 3 lemons)
Salt and pepper
-To make the Mediterranean Style Meatballs, preheat oven to 400°F. Combine all ingredients gently in a medium mixing bowl. Using an ice cream scoop, scoop meatballs into a ball shape and place onto a parchment lined cookie sheet.
-Heat 2 tbsp. of olive oil in a skillet over medium high heat. Pan fry meatballs until golden brown, about 1-2 minutes per side. Transfer back to the parchment lined cookie sheet. Finish cooking meatballs in the oven until they reach an internal temperature of 165°F using a meat thermometer, about 25 minutes.
-To make the Lemon Pasta, cook pasta in a large pot of boiling water, generously seasoned with salt, until al dente. Meanwhile, whisk together olive oil, shredded parmesan, and lemon juice in a separate bowl. Season generously with salt and pepper.
-Drain pasta and reserve 1 cup of the cooking liquid. Toss pasta with lemon sauce mixture and ¼ cup of the reserved pasta water. Add additional pasta water if needed to moisten. Season with salt and pepper. Serve meatballs on top of lemon pasta and sprinkle with freshly chopped parsley.