Description
Savor the vibrant flavors of Greek Turkey Meatballs paired with creamy tzatziki. A healthy, protein-packed Mediterranean delight
Ingredients
Scale
For the meatballs:
- 1 lb ground turkey
- ½ cup breadcrumbs (or almond flour for a low-carb option)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- 1 tsp dried oregano
- Zest of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for cooking)
For the tzatziki sauce:
- 1 cup Greek yogurt (full-fat or low-fat)
- 1 small cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
For the Meatballs:
- In a large bowl, mix ground turkey, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, lemon zest, salt, and pepper until combined.
- Form into 18-20 meatballs using about 1-2 tablespoons of the mixture per meatball.
- Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for 3-4 minutes on each side until golden brown and fully cooked.
For the Tzatziki Sauce:
- Grate the cucumber and squeeze out excess water using a clean kitchen towel.
- In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well.
- Chill in the fridge for at least 20 minutes before serving
Notes
- Use fresh herbs: Fresh parsley and dill elevate the flavor of the meatballs.
- Don’t overmix: Overmixing the meatball mixture can make them dense.
- Drain the cucumber well: This prevents the tzatziki from becoming watery.
- Baking option: You can bake the meatballs at 400°F (200°C) for 20-25 minutes for a healthier alternative.
- Meal prep-friendly: Store the meatballs and tzatziki separately in the fridge for up to 4 days, or freeze the meatballs for later use.
- Prep Time: 15minutes
- Cook Time: 20minutes