Ingredients
For the Greek Meatballs:
1 lb. ground turkey
¼ cup panko breadcrumbs
¼ cup red onion, chopped
¼ cup feta cheese
3 garlic cloves, minced
1 egg
2 tsp dried oregano
1 tsp dried dill
½ tsp cumin
½ tsp salt
¼ tsp black pepper
For the Tzatziki Sauce:
1 cup plain Greek yogurt
2 Persian cucumbers, grated
1 Tbsp fresh dill (or 1 tsp dried dill)
2 garlic cloves, minced
2 Tbsp lemon juice
1 Tbsp olive oil
½ tsp salt
Cracked black pepper, to taste
Instructions
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Tzatziki Sauce:
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Grate the cucumbers, wrap them in paper towels, and squeeze out the excess liquid.
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In a bowl, mix the grated cucumber with Greek yogurt, dill, garlic, lemon juice, olive oil, salt, and black pepper. Stir until well combined, then refrigerate.
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Greek Turkey Meatballs:
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large bowl, combine turkey, breadcrumbs, onion, feta, garlic, egg, oregano, dill, cumin, salt, and pepper. Mix using your hands.
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Shape into 1-inch balls and arrange on the baking sheet.
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Bake for 15-20 minutes or until golden brown and cooked through.
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Serve:
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Serve the meatballs immediately with the chilled tzatziki sauce and lemon wedges on the side.
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Notes
- To reduce cooking time, brown the meatballs in a pan before baking.
- You can make the tzatziki sauce a day ahead for convenience.
- For a vegetarian version, swap the turkey for a plant-based alternative or chickpeas.
- Store leftovers in airtight containers for up to 3 days.
- If you’re short on time, store-bought tzatziki can be used instead of homemade.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Greek
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
