Greek Turkey Meatballs with Tzatziki (Print Version)
# Ingredients:
→ For the Greek Meatballs
01 -
1 pound ground turkey
02 -
1⁄4 cup panko breadcrumbs
03 -
1⁄4 cup finely chopped red onion
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1⁄4 cup crumbled feta cheese
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3 cloves garlic, minced
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1 large egg
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2 teaspoons dried oregano
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1 teaspoon dried dill
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1⁄2 teaspoon ground cumin
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1⁄2 teaspoon salt
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1⁄4 teaspoon freshly ground black pepper
→ For the Tzatziki Sauce
12 -
1 cup plain Greek yogurt
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2 Persian cucumbers, grated
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1 tablespoon fresh dill (or 1 teaspoon dried)
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2 cloves garlic, minced
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2 tablespoons fresh lemon juice
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1 tablespoon olive oil
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1⁄2 teaspoon salt
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Fresh cracked black pepper, to taste
# Instructions:
01 -
Start by wrapping the grated cucumber in paper towels or a cheesecloth and squeeze out as much liquid as possible. In a large mixing bowl, combine the drained cucumber with Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Mix well, taste and adjust seasonings if needed. Refrigerate while preparing the meatballs.
02 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray a baking dish with cooking spray.
03 -
In a large bowl, combine ground turkey, panko breadcrumbs, chopped red onion, feta cheese, minced garlic, egg, oregano, dill, cumin, salt, and pepper. Mix gently with your hands until well combined. Shape the mixture into 1-inch balls and arrange them on the prepared baking sheet.
04 -
Bake the meatballs for 15-20 minutes until cooked through. Alternatively, you can brown them in a sauté pan before baking for enhanced flavor (if pre-browned, check doneness at 13 minutes). Serve hot with the prepared tzatziki sauce and lemon wedges on the side.
# Notes:
01 -
These meatballs can be made ahead and frozen for up to 3 months
02 -
Perfect for meal prep or easy weeknight dinners