Description
A Greek-inspired dinner featuring juicy baked turkey meatballs seasoned with lemon, garlic, and herbs, paired with a thick, cool tzatziki sauce that brings a creamy, tangy finish to every bite.
Ingredients
Greek Turkey Meatballs
1 1/2 lb (680 g) ground turkey (93% lean preferred)
1/2 cup (60 g) plain breadcrumbs
1 large egg
1/3 cup (50 g) red onion, finely grated or very finely minced
3 garlic cloves, minced
1/4 cup (10 g) fresh parsley, finely chopped
2 tsp dried oregano
1 tsp ground cumin
1 tbsp lemon zest (about 1 lemon)
1 1/2 tsp fine salt
1/2 tsp black pepper
1 tbsp olive oil (for brushing or drizzling)
Tzatziki Sauce
1 1/2 cups (360 g) plain Greek yogurt (full-fat or 2%)
1 medium cucumber (about 250 g), grated
1/2 tsp fine salt, divided
2 garlic cloves, finely grated or minced
2 tbsp (6 g) fresh dill, chopped (or 2 tsp dried dill)
1 1/2 tbsp lemon juice
1 tbsp extra-virgin olive oil
1/4 tsp black pepper
Instructions
1) Make the tzatziki: Grate the cucumber and toss with 1/4 tsp salt. Let sit 5–10 minutes, then squeeze very dry using a clean towel or paper towels. In a bowl, combine Greek yogurt, drained cucumber, garlic, dill, lemon juice, olive oil, black pepper, and remaining 1/4 tsp salt (or to taste). Refrigerate while you cook the meatballs.
2) Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
3) Mix the meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, red onion, garlic, parsley, oregano, cumin, lemon zest, salt, and black pepper. Mix gently until just combined.
4) Shape into 18–20 meatballs and arrange on the baking sheet. Drizzle or brush with 1 tbsp olive oil.
5) Bake for 14–18 minutes, until browned and cooked through (internal temperature 165°F / 74°C). Optional: broil for 1–2 minutes for extra browning, watching carefully.
6) Serve warm with chilled tzatziki. Add lemon wedges and extra herbs if desired.
Notes
– For thicker tzatziki, squeeze the cucumber extremely well and use thick Greek yogurt.
– Avoid overmixing the meat mixture to keep meatballs tender.
– Make ahead: tzatziki can be made up to 3 days in advance; meatballs can be baked and refrigerated up to 4 days.
– Freeze cooked meatballs up to 3 months; thaw in the fridge and reheat in a 350°F (175°C) oven.
- Prep Time: 20 minutes
- Cook Time: 16 minutes