Greek Turkey Meatballs with Tzatziki Sauce
These Greek turkey meatballs are packed with Mediterranean flavors of feta, parsley, and lemon, served with a cucumber tomato salad for a healthy, delicious dinner option.
Ingredients
- 1 pound ground turkey
- 1/2 cup finely chopped red onion
- 2–3 cloves garlic, minced
- 1/2 cup finely chopped fresh parsley
- 2 Tablespoons chopped fresh dill, or 2 teaspoons dried dill
- 1/4 cup Italian breadcrumbs (or 1/3 cup almond flour for gluten-free)
- 1 large egg
- 1/2 cup crumbled feta
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cup cucumber, diced
- 1 1/2 cup tomato, diced
- 1/2 cup red onion, chopped
- 2 Tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Grain of choice (e.g., brown rice)
- Homemade tzatziki sauce or store-bought
- Kalamata olives (for garnish)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, combine the ground turkey, red onion, garlic, parsley, dill, breadcrumbs, egg, feta, lemon juice, lemon zest, oregano, salt, and pepper. Use your hands to gently mix until just combined—don’t overmix, otherwise, the meatballs may become too dense.
- Roll the mixture into 1–1.5 inch meatballs and place them evenly spaced on the prepared baking sheet.
- Bake the meatballs for 15-18 minutes or until they are cooked through and lightly golden on the outside. The internal temperature should reach 165°F.
- While the meatballs are baking, prepare the cucumber tomato salad. In a medium bowl, combine diced cucumber, tomato, red onion, parsley, olive oil, lemon juice, and a pinch of salt and pepper. Stir to coat and store in the fridge until ready to serve.
- To serve, arrange the meatballs over your grain of choice, top with a drizzle of tzatziki sauce, sprinkle with feta and parsley, and garnish with kalamata olives. Add the cucumber tomato salad on the side and enjoy!