We laid everything out for the guests to eat in a casual manner; everything can be mixed and matched.
My preference was to pile it all onto a pita like this.

And for dessert, we poured Prosecco over strawberry and mango popsicles. Not necessarily Greek, but delicious and refreshing all the same.


Here are some links to the recipes:
White Bean Dip
Greek Salad


And for the turkey meatballs, I made up the following recipe.
{makes about 50 1" meatballs}


40 oz of lean ground turkey
1 small onion minced
2 cloves of garlic minced
1/4 cup of parsley minced
1/4 cup of sage minced
2 tbsp of bread crumbs
1/2 tsp of paprika
1/2 tsp of chili powder
S&P to taste
2 cups of chicken broth**


Directions:
Pre-heat your oven to 350 degrees. In a large bowl combine the turkey, garlic, parsley, sage, bread crumbs, paprika, chili powder and S&P. Shape into 1" meatballs and then add to a skillet to brown on all sides. Once all meatballs are browned, place into the oven and cook for approximately 20 minutes {or until cooked through}.


**For this occasion, I refrigerated my meatballs overnight. That way, prep was a breeze the next day. I put them in my dutch oven with about 2 cups of chicken broth on low to warm through and then guests served themselves.