Ingredients
For the Greek Turkey Meatballs:
- 1 lb (450g) ground turkey, preferably lean
- 1/3 cup breadcrumbs, regular or gluten-free
- 1 large egg
- 3 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking if pan-frying
For the Tzatziki Sauce:
- 1 cup Greek yogurt, plain, full-fat or low-fat
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. Mix gently until all ingredients are well combined, being careful not to over-mix as this can toughen the meatballs. Then, using your hands, roll the mixture into small meatballs about 1 to 1.5 inches in diameter, yielding approximately 16-20 meatballs.
- Cook the Meatballs: Choose your preferred cooking method:
Oven-Baked Option: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 15-20 minutes until fully cooked and golden brown.
Pan-Fried Option: Heat a skillet over medium heat with a little olive oil. Fry meatballs in batches for 4-5 minutes per side, until golden and cooked through.
Air Fryer Option: Preheat air fryer to 380°F (193°C). Arrange meatballs in the basket and cook for 10-12 minutes, turning halfway through. - Make the Tzatziki Sauce: Grate the cucumber and drain it thoroughly using a paper towel or cheesecloth to remove excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and olive oil. Mix well, then season with salt and pepper to taste. For best flavor, refrigerate the sauce for at least 30 minutes before serving.
- Serve: Plate the turkey meatballs and serve them alongside a generous dollop of tzatziki sauce. Pair with pita bread, rice, or a fresh salad for a complete Mediterranean-inspired meal.
Notes
- If gluten-free is preferred, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Do not overmix the meatball mixture to keep them tender and juicy.
- Letting the tzatziki chill enhances the flavors.
- Meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust garlic and herbs in the tzatziki sauce according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking, Pan-Frying, Air Frying
- Cuisine: Greek, Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 of recipe (about 4-5 meatballs with sauce)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 95 mg
