Greek Turkey Meatballs Tzatziki (Print Version)
# Ingredients:
→ Meatballs Mix
01 -
Olive oil for frying (if that's your style)
02 -
1/4 teaspoon black pepper
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground cumin
05 -
1 teaspoon dried oregano
06 -
1/4 cup fresh parsley, chopped up
07 -
1/4 cup onion, small pieces
08 -
3 garlic cloves, smashed up
09 -
1 big egg
10 -
1/3 cup plain or gluten-free breadcrumbs
11 -
1 pound (450g) lean ground turkey
→ Tzatziki Goodness
12 -
Toss in salt and pepper as you like
13 -
1 tablespoon olive oil
14 -
1 tablespoon chopped fresh dill
15 -
1 tablespoon lemon juice, freshly squeezed
16 -
1 garlic clove, smashed
17 -
1/2 cucumber, grated and squeezed dry
18 -
1 cup plain Greek yogurt (full-fat or light, up to you)
# Instructions:
01 -
Grab a big bowl and add ground turkey, breadcrumbs, the egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Stir gently till just mixed. Don’t go overboard with the mixing.
02 -
Take the mix and roll it into 16 to 20 balls, each about the size of a ping pong ball. Use your hands for this—way easier.
03 -
Crank your oven up to 400°F (200°C). Set those meatballs on a prepped baking tray and bake for 15 to 20 minutes. You want them browned and cooked right through.
04 -
Squeeze out all the water from the grated cucumber with a paper towel. Toss that in a bowl with the Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper. Give it a stir.
05 -
Put the warm meatballs on a plate, spoon over the cool tzatziki, and enjoy. Grab some pita, rice, or toss with a fresh salad if you want more.
# Notes:
01 -
You can fry these in olive oil for about 4 or 5 minutes per side if you’re into pan-cooking
02 -
Toss the meatballs in an air fryer at 380°F for about 10-12 minutes, flipping them half way
03 -
Tzatziki tastes best if you chill it down for half an hour first