Description
Mediterranean flavors dance in these Greek turkey meatballs with tzatziki sauce, bringing zesty herbs and creamy coolness to your plate. Fresh ingredients and simple techniques help you craft a delightful meal that whisks diners straight to the sunny shores of Greece.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) ground turkey
Herbs and Spices:
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- Zest of 1 lemon
Binding and Flavor Ingredients:
- ½ cup breadcrumbs (panko or regular)
- 1 large egg
- ¼ cup red onion, finely diced
- 2 cloves garlic, minced
Tzatziki Sauce Ingredients:
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- ½ cucumber, grated and squeezed to remove excess water
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Serving Options:
- Pita bread or naan
- Greek salad
- Lemon wedges
Instructions
- Craft the cool, refreshing tzatziki sauce by blending Greek yogurt with finely grated cucumber, minced garlic, fragrant olive oil, chopped dill, and zesty lemon juice.
- Enhance the sauce with a delicate sprinkle of salt and pepper, then chill in the refrigerator to let flavors meld while preparing the meatballs.
- Create the meatball mixture by gently combining ground turkey with breadcrumbs, a whisked egg, finely diced red onion, crushed garlic, fresh parsley, optional dill, oregano, cumin, salt, pepper, and bright lemon zest.
- Carefully fold ingredients together, avoiding excessive mixing to maintain a tender texture.
- Using a tablespoon or cookie scoop, portion and roll the mixture into uniform spheres approximately 1½ inches in diameter.
- For pan-seared method, warm olive oil in a large skillet over medium heat and cook meatballs in batches, rotating to ensure even golden-brown coloration and complete cooking.
- Alternatively, bake meatballs on a parchment-lined sheet at 400F, allowing them to roast until perfectly cooked through and slightly crisp.
- Verify doneness by confirming internal temperature reaches 165F.
- Present meatballs alongside the chilled tzatziki, nestled in warm pita, scattered over a crisp salad, or enjoyed as a standalone delectable appetizer.
Notes
- Keep your hands lightly moistened with water when shaping meatballs to prevent the mixture from sticking and ensure smooth, uniform shapes.
- Use fresh herbs like parsley and dill for maximum flavor intensity and bright Mediterranean taste profile.
- Choose lean ground turkey breast for healthier option, reducing overall fat content without compromising juiciness of meatballs.
- Drain grated cucumber thoroughly to prevent watery tzatziki sauce, pressing with paper towels or cheesecloth to remove excess moisture.
- For gluten-free adaptation, replace breadcrumbs with almond flour or gluten-free breadcrumb alternatives to maintain meatball texture.
- Develop deeper flavor by allowing meatball mixture to rest in refrigerator for 30 minutes before shaping, enabling spices to meld together.
- Consider making extra tzatziki sauce as versatile condiment for other Mediterranean-inspired dishes or fresh vegetable dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg