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I threw these Greek turkey meatballs together one day when I was craving something healthy but didn't want to sacrifice taste. The mix of bright herbs, juicy turkey, and tangy tzatziki creates this amazing Mediterranean-inspired dish that I can't get enough of. They're perfect for a light lunch but still fill you up for dinner too—they've become my go-to healthy option when I'm planning meals ahead.
Why You'll Love This Tasty Dish
Going with turkey instead of beef makes these meatballs much lighter, but don't worry—all those Mediterranean seasonings ensure they're packed with flavor. What I really like is how many ways you can serve them, and that homemade tzatziki really ties everything together in the most refreshing way.
Round Up These Items
- Ground Turkey: Go for the 93/7 mix for that sweet spot between lean and moist.
- Garlic: Nothing beats the punch of freshly minced cloves.
- Bread Crumbs: These work as the perfect binder for your mix.
- Dill: Fresh sprigs give that authentic Greek touch.
- Oregano: A small amount brings that warm Mediterranean feel.
- Red Onion: Adds juiciness and wonderful flavor notes.
- Egg: This stops your meatballs from crumbling apart.
- Olive Oil: Gets you that beautiful brown exterior.
- Salt and Pepper: Basic seasonings that enhance everything else.
Let's Get Cooking
- Step 1: Combine Everything
- Dump your turkey, herbs, garlic, onion, egg and spices into a large bowl. Mix with your fingers until just blended.
- Step 2: Form Your Meatballs
- An ice cream scoop works great for consistency. Put some olive oil on your palms to stop sticking.
- Step 3: Brown Them Up
- Fry them in hot olive oil, turning until they're nicely browned everywhere, taking about 7 minutes total.
- Step 4: Make Your Sauce
- As they cook, stir up your tzatziki. Fresh cucumber chunks and dill make it extra special.
- Step 5: Time to Eat
- Pour that cool tzatziki over your sizzling meatballs, sprinkle some fresh herbs and enjoy.
Tweak It Your Way
- Go Gluten Free: Swap in almond flour instead of regular breadcrumbs.
- Try Different Meat: Ground chicken or lamb works wonderfully too.
- Add More Veggies: Shredded zucchini boosts moisture and nutritional value.
- Spice It Up: Toss in red pepper flakes for some zing.
- Swap Your Sauce: I sometimes use hummus when I'm out of tzatziki.
Storage Tips
- Refrigerator Storage: They'll last up to 4 days, making them great for planning ahead.
- Save For Later: I prefer freezing them raw for quick future meals.
- Heating Tip: Add a tiny bit of water when reheating to keep them juicy.
Pro Tips From My Kitchen
- Gentle Mixing: Don't squish the meat too much or you'll end up with tough results.
- Temperature Matters: They're done when they hit 165°F inside.
- No More Mess: Oil your hands for much easier rolling.
- Rotate Regularly: Turn them often for uniform browning.
- Make Your Own: Nothing beats tzatziki you've made yourself.
Complete Your Dinner
These taste amazing on top of lemony rice with a side of roasted veggies. Don't forget some warm pita bread to scoop up that extra tzatziki sauce. If you want something lighter, try them on a bed of crispy lettuce with sliced tomatoes and cucumber pieces.
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Frequently Asked Questions
- → Are these meatballs gluten-free?
Absolutely! Just swap the breadcrumbs for almond flour, as outlined. They’ll stay tasty and bind just as well.
- → How can I tell if the meatballs are cooked through?
When the inside hits 165°F, they’re done. Flip them regularly to ensure they brown evenly.
- → Is meal prep an option for these meatballs?
Totally! Prep them early, split them with salad, rice, or tzatziki, and you’ll have easy meals ready to grab during the week.
- → What’s the point of grating onions instead of chopping?
Grating makes the onion mix smoothly into the meat, bringing out even more flavor. Don't like grating? You can finely chop instead.
- → Can I freeze these meatballs for later?
Sure! Cook till done, cool them completely, then freeze in a sealed container. Defrost overnight in the fridge before heating up.