Description
These Greek Turkey Meatballs are light, flavorful, and packed with fresh herbs like parsley, dill, and oregano. Paired with a cool and creamy homemade tzatziki sauce, they make a delicious appetizer or main course.
Ingredients
Scale
For the Greek Turkey Meatballs:
- 1 pound (450g) ground turkey (preferably lean, 93/7)
- 1/3 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for cooking (if pan-frying)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1/2 English cucumber, grated and well-drained (see notes)
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
1. Prepare the Meatballs:
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, finely chopped onion, chopped parsley, chopped dill (or dried dill), dried oregano, ground cumin, salt, and pepper.
- Mix the ingredients gently with your hands until just combined. Avoid over-mixing, as this can make the meatballs tough.
- Using your hands, roll the mixture into small meatballs (about 1 to 1.5 inches in diameter). This should yield approximately 16-20 meatballs.
2. Cook the Meatballs (Choose One Method):
- Oven-Baked Option: Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until fully cooked through (internal temperature reaches 165°F/74°C) and lightly golden brown.
- Pan-Fried Option: Heat a large skillet over medium heat and add a small amount of olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side, turning occasionally, until golden brown and cooked through.
- Air Fryer Option: Preheat the air fryer to 380°F (193°C). Place the meatballs in the air fryer basket in a single layer (work in batches if necessary). Cook for 10-12 minutes, turning or shaking the basket halfway through, until cooked through and golden brown.
3. Make the Tzatziki Sauce:
- Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for a thick, creamy sauce.
- In a medium bowl, combine the drained grated cucumber, Greek yogurt, minced garlic, fresh lemon juice, chopped fresh dill, and olive oil.
- Stir well to combine. Season with salt and pepper to taste.
- For the best flavor, cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve:
- Serve the warm turkey meatballs with a generous dollop of the chilled tzatziki sauce on the side or drizzled over the top.
Notes
- Ground Turkey: Lean ground turkey (93/7) is recommended, but you can use ground chicken as well.
- Mixing Meatballs: Be careful not to overmix the meatball mixture to keep them tender.
- Tzatziki Consistency: Draining the grated cucumber is essential for a thick and creamy tzatziki sauce. Using Greek yogurt also contributes to a thicker consistency compared to regular yogurt.
- Serving Suggestions: Serve these meatballs as an appetizer with pita bread, or as a main course with rice, quinoa, or a fresh Greek salad.
- Make-Ahead: The tzatziki sauce can be made up to 2 days in advance and stored in the refrigerator. The meatballs can be cooked ahead and reheated gently.
- Storage: Store leftover cooked meatballs and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days.