Greek Turkey Meatballs Tzatziki (Print Version)
# Ingredients:
→ For the Greek Turkey Meatballs
01 -
450g ground turkey (preferably lean)
02 -
⅓ cup breadcrumbs (regular or gluten-free)
03 -
1 large egg
04 -
3 garlic cloves, minced
05 -
¼ cup finely chopped onion
06 -
¼ cup fresh parsley, chopped
07 -
1 tsp dried oregano
08 -
½ tsp ground cumin
09 -
½ tsp salt
10 -
¼ tsp black pepper
11 -
Olive oil (for cooking if pan-frying)
→ For the Tzatziki Sauce
12 -
1 cup Greek yogurt (plain, full-fat or low-fat)
13 -
½ cucumber, grated and drained
14 -
1 garlic clove, minced
15 -
1 tbsp lemon juice (freshly squeezed)
16 -
1 tbsp fresh dill, chopped
17 -
1 tbsp olive oil
18 -
Salt and pepper to taste
# Instructions:
01 -
In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix until all ingredients are well combined. Avoid over-mixing, as this can make the meatballs tough.
02 -
Using your hands, roll the mixture into small meatballs (about 1 to 1.5 inches in diameter). This should yield approximately 16-20 meatballs.
03 -
Preheat the oven to 200°C. Place the meatballs on a lined baking sheet and bake for 15-20 minutes, or until fully cooked and golden brown.
04 -
Heat a large skillet over medium heat and add a small amount of olive oil. Add meatballs in batches, cooking for 4-5 minutes on each side or until golden brown and cooked through.
05 -
Preheat the air fryer to 193°C. Place meatballs in the basket and cook for 10-12 minutes, turning halfway through.
06 -
Grate the cucumber and drain it using a paper towel or cheesecloth to remove excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. Stir well, then season with salt and pepper to taste. For the best flavor, let the sauce chill in the refrigerator for at least 30 minutes before serving.
07 -
Serve the turkey meatballs with a generous dollop of tzatziki sauce on the side. Enjoy with pita bread, rice, or a fresh salad for a complete meal!
# Notes:
01 -
For optimal results, chill the tzatziki sauce for at least 30 minutes before serving.
02 -
Avoid over-mixing the meatball ingredients to maintain tenderness.