Description
Lighter than beef meatballs, these Greek turkey meatballs are vibrant and savory, served with a creamy, garlicky tzatziki sauce for a fresh touch.
Ingredients
- 1 pound ground turkey
- 1/4 cup breadcrumbs (use panko for lighter texture or gluten-free crumbs)
- 1/4 cup grated Parmesan cheese (omit for dairy-free)
- 1/4 cup chopped fresh parsley (flat-leaf preferred)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
- 2 cloves garlic, minced (for the meatballs)
- 1 egg (for binding; substitute a flax egg if necessary)
- Salt and pepper to taste
- Tzatziki:
- 1 cup plain Greek yogurt (full-fat for creamier sauce)
- 1/2 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for tzatziki)
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan, chopped parsley, oregano, minced garlic, the egg, and a pinch of salt and pepper. Fold everything together until evenly mixed but not overworked.
- Shape the mixture into meatballs about 1 to 1 1/4 inches in diameter and arrange them on the prepared baking sheet with space in between.
- Bake for 20-25 minutes until golden and reach 165°F (74°C) at the center.
- While the meatballs bake, make the tzatziki: grate the cucumber, sprinkle with salt, let sit for 5 minutes, squeeze out excess water, stir into Greek yogurt with lemon juice, garlic, and salt to taste.
- Serve meatballs warm with tzatziki on top or on the side. Garnish with extra parsley or a squeeze of lemon if desired.
Notes
For juicier meatballs, stir in 1 tablespoon olive oil or 2 tablespoons grated onion. Adjust garlic to taste in both components.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean