Greek Turkey Meatballs (Print Version)
# Ingredients:
→ For the Greek Turkey Meatballs
01 -
1 pound (450g) ground turkey (lean preferred)
02 -
⅓ cup breadcrumbs (regular or gluten-free)
03 -
1 large egg
04 -
3 garlic cloves, minced
05 -
¼ cup finely diced onion
06 -
¼ cup fresh parsley, chopped
07 -
1 teaspoon dried oregano
08 -
½ teaspoon ground cumin
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
Olive oil for cooking (if pan-frying)
→ For the Tzatziki Sauce
12 -
1 cup plain Greek yogurt (full-fat or low-fat)
13 -
½ cucumber, grated and drained
14 -
1 garlic clove, minced
15 -
1 tablespoon freshly squeezed lemon juice
16 -
1 tablespoon fresh dill, chopped
17 -
1 tablespoon olive oil
18 -
Salt and pepper, to taste
# Instructions:
01 -
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix gently until the ingredients are just blended together to avoid tough meatballs.
02 -
Using your hands, form the mixture into small balls (about 1 to 1.5 inches in size). This should make roughly 16-20 meatballs.
03 -
For baking, preheat the oven to 400°F (200°C), place the meatballs on a lined baking tray, and bake for 15-20 minutes, until golden brown and fully cooked. For pan-frying, heat a skillet over medium heat with a drizzle of olive oil and fry the meatballs in batches for about 4-5 minutes per side. Alternatively, use an air fryer preheated to 380°F (193°C) and cook for 10-12 minutes, flipping halfway through.
04 -
Grate the cucumber, then use a paper towel or cheesecloth to squeeze out any extra moisture. Combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil in a bowl, stirring until smooth. Add salt and pepper to taste. For the best flavor, refrigerate for at least 30 minutes.
05 -
Serve the turkey meatballs warm with a generous helping of tzatziki sauce on the side. Complement with pita bread, rice, or a crisp salad for a full meal.