Description
Juicy, flavorful Greek-style turkey meatballs served with a creamy, tangy tzatziki sauce. Perfect for a Mediterranean-inspired meal, these meatballs are packed with fresh herbs and lean protein.
Ingredients
Units
Scale
For the Meatballs:
- Ground turkey: 1 lb (450g)
- Garlic: 2 cloves, minced
- Red onion: 1 medium, finely chopped
- Fresh parsley: 2 tbsp, chopped
- Fresh mint: 1 tbsp, chopped
- Oregano: 1 tsp
- Feta cheese (optional): 1/4 cup, crumbled
- Egg: 1 large
- Breadcrumbs: 1/2 cup
- Olive oil: 1 tbsp (for cooking)
For the Tzatziki:
- Greek yogurt: 1 cup
- Cucumber: 1 medium, grated
- Garlic: 1 clove, minced
- Lemon juice: 1 tbsp
- Fresh dill: 1 tbsp, chopped
- Olive oil: 1 tbsp
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, garlic, red onion, parsley, mint, oregano, feta cheese (if using), egg, and breadcrumbs. Mix until just combined—avoid overmixing.
- Form the Meatballs: Shape the mixture into small meatballs, about 1-1.5 inches in diameter. You should get around 12-15 meatballs.
- Cook the Meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes on each side until golden brown and cooked through.
- Make the Tzatziki Sauce: While the meatballs cook, grate the cucumber and squeeze out excess water. In a small bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. Stir until smooth. Add salt and pepper to taste.
- Serve: Serve the cooked meatballs with a generous side of tzatziki. Enjoy on their own or with pita, salad, quinoa, or rice.
Notes
- To make meatballs extra juicy, add a bit of milk or grated zucchini to the mixture.
- Feta cheese is optional but adds a delicious tang and richness.
- For a smoother tzatziki, blend it in a food processor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg