Description
This dish features juicy, herb-infused turkey meatballs paired with a refreshing tzatziki sauce.
Ingredients
Scale
- 1 pound ground turkey (93% lean)
- ⅓ cup grated onion
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- ⅓ cup breadcrumbs (or panko)
- 1 large egg
- 1 teaspoon lemon zest
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 1 cup plain Greek yogurt
- ⅓ cup cucumber, grated and squeezed dry
- 1 clove garlic, finely minced (for tzatziki)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil (for tzatziki)
- 1 tablespoon fresh dill, chopped (for tzatziki)
- Salt and pepper to taste (for tzatziki)
Instructions
- To kick off this recipe, start with the tzatziki sauce since it benefits from some chilling time. Grate the cucumber using the larger holes of a box grater and transfer it to a clean kitchen towel. Twist the towel to squeeze out as much water as possible from the cucumber. This step is crucial, as excess moisture can dilute the flavors of your sauce.
- In a mixing bowl, combine the strained cucumber with Greek yogurt, minced garlic, fresh lemon juice, olive oil, dill, salt, and pepper. Stir everything together until it’s well combined, then cover the bowl with plastic wrap and place it in the refrigerator to chill while you prepare your meatballs. This allows the flavors to meld beautifully.
- Next, grab a large mixing bowl to create the turkey meatball mixture. Begin by adding the ground turkey, grated onion, minced garlic, chopped parsley, dill, breadcrumbs, egg, lemon zest, and the salt and pepper. It’s best to mix everything gently using your hands or a wooden spoon—be careful not to overwork the meat, or the meatballs could become tough.
- With the meat mixture ready, it’s time to shape your meatballs! Lightly oil your hands and scoop out about a tablespoon of the mixture at a time. Roll it between your palms to form a ball. Aim for 18 to 20 meatballs that are relatively uniform in size for even cooking. Place the formed meatballs on a plate as you go.
- Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully add the meatballs to the skillet in batches, ensuring you don’t overcrowd the pan. To achieve a gorgeous golden-brown crust, let the meatballs cook undisturbed for several minutes before turning them. Cook for approximately 10 to 12 minutes total, turning occasionally until they are cooked through with an internal temperature of 165°F (75°C).
- Once the meatballs are golden and cooked, remove them from the skillet and place them on a serving platter. Serve them hot with a generous dollop of your chilled tzatziki sauce and your choice of sides. These meatballs are fantastic alongside a fresh salad, roasted vegetables, or even warm pita bread!
Notes
Be sure to let the tzatziki sit for at least 30 minutes before serving to enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 450 mg
- Protein: 28 g