These Greek turkey meatballs are tender and juicy topped with a fresh and creamy homemade tzatziki sauce. This healthy dish is packed with bright and bold Greek flavors. It’s perfect for meal prep, salads, wraps, and gyros, as a main course or an appetizer.
Total Time
40min
0.0
0 Ratings
Author: Real Food with Sarah
Servings:
4
Ingredients
Turkey Meatballs
•
1
lb
Ground Turkey
•
1
Egg
•
4
Tbsp
Panko Breadcrumbs
•
4
Tbsp
Red Onions
, finely diced
•
3
cloves
Garlic
, minced
•
1/2
Lemon
, juiced
•
4
Tbsp
Crumbled Feta Cheese
•
as needed
Dried Oregano
•
1
Tbsp
Chopped
Fresh Parsley
•
1
tsp
Salt
•
as needed
Ground Black Pepper
•
as needed
Nonstick Cooking Spray
Tzatziki Sauce
•
1
cup
Greek Yogurt
or Icelandic Skyr Yogurt
•
as needed
Fresh Dill
or Dried Dill
•
1/2
Lemon
, juiced
•
as needed
Salt
•
1/2
cup
Cucumbers
•
1
tsp
Garlic Powder
Cooking Instructions
1.
Preheat the oven to 450 degrees F (230 degrees C) and line a sheet pan with parchment paper.
2.
In a large bowl, combine Ground Turkey (1 lb), Egg (1), Panko Breadcrumbs (4 Tbsp), Red Onions (4 Tbsp), Garlic (3 cloves), Lemon Juice (1/2), Crumbled Feta Cheese (4 Tbsp), Dried Oregano (as needed), Fresh Parsley (1 Tbsp), Salt (1 tsp), and Ground Black Pepper (as needed). Use your hands to mix everything together.
3.
Use a cookie or ice cream scoop to form the meatballs and then roll them in between the palm of your hands. Place the meatballs on the parchment paper-lined baking sheet.
4.
Lightly spray the meatballs with Nonstick Cooking Spray (as needed) and bake for 25-30 minutes or until cooked through. Meatballs should be 165 degrees F (70 degrees C) internally.
5.
While the meatballs are cooking, make the tzatziki sauce. Begin by adding the Cucumbers (1/2 cup) to a food processor and pulse until finely chopped.
6.
Add the cucumber to a small bowl along with the Lemon Juice (1/2), Salt (as needed), Garlic Powder (1 tsp), Fresh Dill (as needed), and Greek Yogurt (1 cup).
7.
Mix everything to combine and serve with the meatballs. Enjoy!
Author's Notes
To store: Store in the refrigerator in an airtight container for 3-5 days.
To Freeze: Freeze cooked meatballs on a baking sheet for about an hour, then transfer to a freezer-safe container or freezer bag and store in the freezer for 2-3 months.
Don’t over mix your turkey for the most tender and juicy meatballs.
Save time on busy weeknights by using store-bought tzatziki.
Nutrition Per Serving
CALORIES
270
FAT
13.3 g
PROTEIN
30.5 g
CARBS
7.3 g
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