Grilled Greek Turkey Meatballs

This is so good and so low in carbs and fat.  It's a definite summer keeper at our house. Thank you Gina of Skinnytaste!  Great for the dieter!  To make this super delicious recipe you will need:

1.25 lbs 93% lean ground turkey
1 cup zucchini, grated with liquid squeezed out
2 sliced whole wheat bread (I used Weight Watchers)
1/4 cup seasoned whole wheat breadcrumbs
1 large egg
2-3 cloves garlic, grated
1/4 red onion, grated
2 tbsp fresh oregano, chopped
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped
kosher salt and fresh pepper

about 1 tsp worth of olive oil cooking spray  
Directions:
1.)  Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.

2.)  Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.  
3.)  On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through. Makes about 17 meatballs

Tzatziki8 oz fat-free Greek yogurt (I used Fage)

1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper

1.)Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

2.)  Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor grate with a box grater.  Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
3.)  Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.

Makes about 2 cups. Store in refrigerator for about a week.