Description
Tender, herb-infused turkey meatballs seasoned with Mediterranean spices and served with cool, creamy homemade tzatziki sauce for a healthy, flavorful meal.
Ingredients
Scale
- 1.5 pounds ground turkey (93% lean)
- 1/2 cup panko breadcrumbs
- 1 large egg
- 4 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 1/2 cup cucumber, grated and drained
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill for tzatziki
Instructions
- 1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- 2. In a large mixing bowl, combine the panko breadcrumbs, minced garlic, parsley, dill, oregano, cumin, lemon zest, salt, and pepper.
- 3. Add the ground turkey and beaten egg to the bowl, then gently mix until just combined using your hands or a fork—avoid overworking the mixture.
- 4. Using a cookie scoop or your hands, form the mixture into 20-24 meatballs, about 2 tablespoons each, rolling them gently between your palms.
- 5. Arrange the meatballs on the prepared baking sheet, spacing them evenly, then brush lightly with olive oil.
- 6. Bake for 18-22 minutes until golden brown and the internal temperature reaches 165°F.
- 7. While meatballs bake, prepare the tzatziki by grating the cucumber, squeezing out excess moisture using a kitchen towel.
- 8. Mix the drained cucumber with Greek yogurt, lemon juice, minced garlic, fresh dill, and a pinch of salt in a small bowl.
- 9. Refrigerate the tzatziki for at least 15 minutes to allow flavors to meld together.
- 10. Remove meatballs from the oven, let rest for 5 minutes, then serve warm with chilled tzatziki sauce.
Notes
Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Keep tzatziki sauce separate to prevent sogginess. Freeze meatballs for up to 3 months; do not freeze tzatziki. Serve in pita bread, over rice or quinoa, or with a Greek salad. For gluten-free, use gluten-free breadcrumbs or almond flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4 meatballs with tzatziki
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g