Greek Turkey Meatballs (Print Version)
# Ingredients:
→ Greek Turkey Meatball Mix
01 -
450g turkey mince (lean works best)
02 -
1 large egg
03 -
1/3 cup breadcrumbs (use gluten-free if needed)
04 -
3 minced garlic cloves
05 -
1 teaspoon oregano, dried
06 -
1/4 cup parsley, fresh and chopped
07 -
1/4 teaspoon black pepper
08 -
1/4 cup onion, finely diced
09 -
1/2 teaspoon cumin, ground
10 -
1/2 teaspoon salt
11 -
Cooking oil (olive oil if frying)
→ Creamy Tzatziki Sauce
12 -
1 garlic clove, chopped finely
13 -
1 tablespoon olive oil
14 -
1 tablespoon dill, fresh and chopped up
15 -
1 tablespoon lemon juice, freshly squeezed
16 -
1/2 cucumber, grated and squeezed to drain water
17 -
Salt and pepper for seasoning
18 -
1 cup thick Greek yogurt (pick low-fat or full-fat)
# Instructions:
01 -
Toss together turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and black pepper in a big bowl. Mix well but gently, so the meatballs stay tender.
02 -
Scoop and mold the mix into little balls, about 1 to 1.5 inches wide. You should end up with something between 16 and 20 balls total.
03 -
Pick one way to cook: Oven (bake for 15-20 mins at 400°F/200°C on a baking tray), Pan (fry on medium heat for 4-5 minutes on each side with olive oil), or Air Fryer (cook for 10-12 minutes at 380°F/193°C, flipping halfway).
04 -
Shred the cucumber and wring it out with a paper towel or cloth to remove all the extra liquid.
05 -
Mix yogurt, drained cucumber, garlic, lemon juice, dill, and olive oil in any small bowl. Add salt and pepper as needed, then blend until smooth.
06 -
Stick the tzatziki in your fridge for half an hour or more to get the best taste before eating.
07 -
Lay out the meatballs with plenty of tzatziki on the side. Pair with rice, pita, or a zesty Mediterranean-style salad.
# Notes:
01 -
Keep leftovers in an airtight container in the fridge for up to 3 days.
02 -
Switch breadcrumbs for almond flour to cut down on carbs.