Description
These Greek Turkey Meatballs with Tzatziki combine lean ground turkey with fresh herbs and spices to create a flavorful, healthy meal. Paired with a refreshing homemade tzatziki sauce, these meatballs are quick to prepare and cook on the stovetop, making them a perfect weeknight dinner option that serves 14.
Ingredients
Meatballs
- 1 lb ground turkey (93/7 lean recommended)
- 2 cloves garlic, minced
- 1/4 large red onion, grated or finely chopped
- 1 egg
- 1/2 cup breadcrumbs or almond flour
- 1/4 cup chopped fresh dill
- 1/2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- Salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey and minced garlic. Grate or finely chop 1/4 of a red onion and add it to the bowl.
- Add Remaining Ingredients: Crack in the egg and add the breadcrumbs (or almond flour), chopped fresh dill, dried oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
- Form Meatballs: Shape the mixture into 14 evenly sized meatballs.
- Cook Meatballs: Heat a saucepan over medium heat and add the olive oil. Once hot, place the meatballs in the pan and cook for 7-8 minutes, turning frequently to brown evenly on all sides. Cook until the internal temperature reaches 165°F (74°C).
- Prepare the Tzatziki Sauce: While the meatballs cook, mix Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper in a bowl until well combined. Refrigerate or keep chilled until serving.
- Serve: Plate the meatballs topped or served alongside the tzatziki sauce. For a complete meal, serve over cooked rice.
Notes
- Using almond flour instead of breadcrumbs makes this recipe gluten-free.
- Make sure to drain the grated cucumber well to prevent watery tzatziki.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Fresh herbs enhance flavor more than dried, but dried oregano works well in a pinch.
- These meatballs can also be baked at 375°F for 20 minutes as an alternative cooking method.
