Greek Turkey Meatballs with Tzatziki (Printable Version)

Flavorful Mediterranean meatballs with aromatic herbs and spices, served with a refreshing cucumber-yogurt tzatziki sauce.

# Ingredients:

→ For the Greek Turkey Meatballs

01 - 450g lean ground turkey
02 - 80g breadcrumbs (regular or gluten-free)
03 - 1 large egg
04 - 3 garlic cloves, minced
05 - 60g finely chopped onion
06 - 15g fresh parsley, chopped
07 - 1 tsp dried oregano
08 - 1/2 tsp ground cumin
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - Olive oil for cooking (if pan-frying)

→ For the Tzatziki Sauce

12 - 240g plain Greek yogurt (full-fat or low-fat)
13 - 1/2 cucumber, grated and drained
14 - 1 garlic clove, minced
15 - 1 tbsp freshly squeezed lemon juice
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp olive oil
18 - Salt and pepper to taste

# Steps:

01 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix until all ingredients are well combined without over-mixing to prevent tough meatballs.
02 - Using your hands, roll the mixture into small meatballs approximately 2.5-4cm in diameter. This should yield approximately 16-20 meatballs.
03 - Choose your preferred cooking method: Oven-Baked (200°C for 15-20 minutes), Pan-Fried (medium heat with olive oil for 4-5 minutes per side), or Air Fryer (193°C for 10-12 minutes, turning halfway).
04 - Grate the cucumber and drain using a paper towel or cheesecloth to remove excess moisture. In a bowl, combine the Greek yogurt, drained cucumber, garlic, lemon juice, dill, and olive oil. Season with salt and pepper to taste.
05 - For optimal flavor, refrigerate the tzatziki sauce for at least 30 minutes before serving.
06 - Plate the turkey meatballs with a generous portion of tzatziki sauce. Complete the meal with pita bread, rice, or a fresh salad.

# Notes:

01 - The meatballs can be prepared in advance and refrigerated for up to 24 hours before cooking.
02 - For a more authentic Greek flavor, add 1 tablespoon of crumbled feta cheese to the meatball mixture.

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