Description
These Greek Turkey Meatballs with Tzatziki are a healthy and flavorful dish featuring lean turkey, fresh herbs, and a creamy yogurt sauce. Perfect for meal prep or a balanced dinner, capturing the essence of Mediterranean cuisine.
Ingredients
- For the Meatballs:
- 1 lb (450g) ground turkey, preferably lean
- 1/3 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 3 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking (if pan-frying)
- For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) if baking.
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper.
- Mix gently, then roll into 16–20 meatballs (1–1.5 inch diameter).
- Cooking Options:
- Oven: Place on lined baking sheet, bake 15–20 minutes until golden brown.
- Pan-Fry: Heat olive oil in skillet, cook 4–5 minutes per side until cooked through.
- Air Fryer: 380°F (193°C) for 10–12 minutes, turning halfway.
- Prepare tzatziki: grate cucumber and drain excess moisture. Combine yogurt, cucumber, garlic, lemon juice, dill, and olive oil. Season with salt and pepper. Chill 30 minutes before serving for best flavor.
- Serve meatballs with tzatziki on the side. Optional: serve with pita, rice, or salad.
Notes
- Can serve with pita bread, rice, or salad for a complete meal.
- Tzatziki can be made ahead and stored in refrigerator for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Bake, Pan-Fry, Air Fryer
- Cuisine: Greek, Mediterranean