Greek Turkey Meatballs with Tzatziki
These delicious Greek Turkey Meatballs are packed with flavor and served alongside a refreshing Tzatziki sauce. Perfect for a healthy meal or a fun dinner party!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 skillet
- 1 whisk
- 1 grater
- 1 set measuring cups and spoons
Ingredients
- 1 pound ground turkey
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg beaten
- 1 tablespoon olive oil for cooking
- 1 cup Greek yogurt
- ½ cucumber grated excess water squeezed out
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped or 1 teaspoon dried
- 1 tablespoon lemon juice
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, onion, garlic, parsley, oregano, cumin, salt, pepper, and beaten egg. Mix until well combined.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs to help them brown. Bake in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
- While the meatballs are baking, prepare the Tzatziki sauce. In a bowl, mix the Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, and season with salt and pepper to taste. Stir until all ingredients are well combined.
- Once the meatballs are done, remove them from the oven and let them cool slightly. Serve warm with the Tzatziki sauce on the side.
Notes
You can serve these meatballs with pita bread, a side salad, or over rice for a complete meal. Leftovers can be refrigerated in an airtight container for up to 3 days. Feel free to customize the spices and herbs based on your preferences.