Description
Whip up juicy Greek Turkey Meatballs with a bright, homemade tzatziki sauce. Simple, flavorful, and a weeknight win!
Ingredients
Scale
- For the Greek Turkey Meatballs:
- 1 lb (450g) ground turkey (93/7 recommended)
- 1/2 cup Panko breadcrumbs
- 1 large egg
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for searing)
- For the Tangy Tzatziki:
- 1 English cucumber, grated
- 1 cup plain full-fat Greek yogurt
- 1 clove garlic, minced
- 2 tbsp chopped fresh dill
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- Pinch black pepper
- Garnish & Serving:
- Fresh dill or parsley (for garnish)
- Lemon wedges
- Warm pita bread
- Rice or quinoa
- Simple side salad
Instructions
- Whip Up the Tzatziki First:: Grab a bowl. Grate your English cucumber (no need to peel, honestly, I don’t bother). Now, this is critical: squeeze out all that excess water. I usually use a clean kitchen towel or paper towels. You want it as dry as possible, or your tzatziki will be a watery mess, and nobody wants that! Then, stir in the thick Greek yogurt, minced garlic, fresh dill, a good squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper, give it a good mix, and pop it in the fridge. Letting it chill lets those flavors really meld, and it’s a game-changer.
- Combine for the Greek Turkey Meatballs:: In a large mixing bowl, gently combine your ground turkey, Panko breadcrumbs, egg, finely diced red onion, chopped fresh parsley, fresh mint, crumbled feta, minced garlic, dried oregano, cumin, lemon zest, a good pinch of salt, and a generous grind of black pepper. Don’t overmix, hon! Overmixing is the enemy of tender meatballs. Just mix until everything is just combined. I usually use my hands, it’s messy but effective, and you can really feel the mixture.
- Form Those Flavorful Meatballs:: Lightly dampen your hands – this prevents sticking, I swear! Take about 1 ½ tablespoons of the mixture for each Greek Turkey Meatball and gently roll it into a sphere. You’re aiming for about 1-inch to 1.5-inch meatballs. Place them on a plate or baking sheet. I usually get about 20-24 meatballs from a pound of turkey. It’s a bit of a meditative process, actually, rolling them out, and I often just pop on some music while I do it.
- Sear the Greek Turkey Meatballs:: Heat a tablespoon or two of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully add the Greek Turkey Meatballs in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Sear them for about 3-4 minutes per side, until they’re beautifully golden brown all over. This step isn’t just for color; it locks in those juices and builds flavor! The kitchen starts to smell amazing at this point, truly.
- Simmer for Extra Tenderness (Optional, but I love it!):: If you want extra juicy and flavorful Greek Turkey Meatballs, after searing, you can add a splash of chicken broth or a little crushed tomato to the pan, just enough to come halfway up the meatballs. Bring it to a gentle simmer, then reduce the heat to low, cover, and let them cook for another 5-7 minutes. This just makes them so incredibly tender and infuses them with more flavor. I sometimes add a few more herbs here, too, like a bay leaf, for extra depth.
- Serve Up Your Creation:: Once cooked through (they should reach an internal temperature of 165°F), remove the Greek Turkey Meatballs from the skillet. Serve them warm with that chilled, tangy homemade tzatziki. I love a sprinkle of extra fresh dill or parsley and a lemon wedge for squeezing over. The smell alone at this point, oh my goodness, it’s just divine! The table usually gets a little messy with all the serving, but that’s part of the fun, right?