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To make Greek turkey meatballs, gather these key ingredients: - 1 pound ground turkey - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup breadcrumbs - 1 egg, lightly beaten - 1 tablespoon olive oil (for cooking) These ingredients form the base of your meatballs. The ground turkey is lean and healthy. Fresh herbs like parsley and mint add bright flavors. Using breadcrumbs helps bind the mixture, while the egg helps keep it moist. For the tzatziki sauce, you will need: - 1 cup Greek yogurt - 1/2 cucumber, grated and drained - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - Salt, to taste This creamy sauce pairs perfectly with the meatballs. Greek yogurt provides a rich texture. The cucumber adds crunch and freshness. Garlic, lemon juice, and dill give it a tangy, flavorful kick. You can also try these swaps: - Use chicken or beef instead of turkey for meatballs. - Substitute Greek yogurt with sour cream if desired. - Add feta cheese to the meatball mixture for extra flavor. - Use fresh herbs like basil or cilantro for a different twist. These alternatives keep the dish fresh and exciting. Feel free to mix and match based on your taste. Enjoy experimenting with flavors to find your perfect combination! {{ingredient_image_1}} To start, gather all your ingredients. In a mixing bowl, add one pound of ground turkey. Next, finely chop one small onion and mince two cloves of garlic. Add them to the turkey. Then, chop a quarter cup of fresh parsley and a quarter cup of fresh mint. Toss these in as well. For flavor, sprinkle in one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. To bind the mixture, add half a cup of breadcrumbs and one lightly beaten egg. Mix everything well until it is combined evenly. Now, it’s time to cook. Preheat a large skillet over medium heat. Add one tablespoon of olive oil to the skillet. While it heats, form the turkey mixture into small meatballs. Aim for about one inch in diameter. Once the skillet is hot, add the meatballs in batches. Be careful not to overcrowd the pan. Cook for six to eight minutes, turning occasionally. The meatballs should be browned and cooked through. Check that the internal temperature reaches 165°F (74°C). While the meatballs cook, prepare the tzatziki sauce. In a bowl, combine one cup of Greek yogurt with half a grated cucumber. Make sure to drain the cucumber well to avoid excess water. Add two minced cloves of garlic and one tablespoon of lemon juice. For flavor, mix in one tablespoon of fresh dill or one teaspoon of dried dill. Add salt to taste. Stir everything together and refrigerate the sauce until you’re ready to serve. Once the meatballs are cooked, remove them from the skillet and let them rest for a few minutes. Enjoy the meatballs with the tzatziki sauce for a delicious meal! To make tasty meatballs, I suggest a few simple methods. First, mix your turkey well with the herbs and spices. This helps all the flavors blend. When shaping, make them about one inch wide. This size cooks evenly. Use a hot skillet with olive oil for browning. Cook in batches to avoid crowding. This way, they get a nice crust. Remember to check the internal temperature. It should reach 165°F for safety. For a zesty tzatziki, start with good Greek yogurt. It should be thick and creamy. Grate your cucumber well, then drain it. This keeps the sauce from being watery. Add minced garlic and fresh dill for a punch. A squeeze of lemon juice adds brightness. Taste your tzatziki and adjust the salt as needed. Let it chill for at least 30 minutes. This allows the flavors to meld together. When serving, arrange the meatballs on a large plate. Drizzle a bit of olive oil on top. Garnish with fresh parsley or mint leaves for color. Pair the meatballs with warm pita bread. A simple salad can add freshness to your plate. This way, you present a beautiful Mediterranean meal. Pro Tips Use Fresh Herbs: Fresh parsley and mint will elevate the flavor of your meatballs. Be sure to chop them finely for even distribution. Don’t Overmix: When combining the ingredients, mix just until incorporated. Overmixing can lead to tough meatballs. Perfect Meatball Size: Aim for uniform meatballs about 1 inch in diameter to ensure even cooking. Chill Before Cooking: Letting the formed meatballs chill in the fridge for 30 minutes can help them hold their shape while cooking. {{image_2}} If you want to switch up the protein, you can use ground chicken or beef. Both options work well in this recipe. Ground chicken will keep it light and juicy, while beef adds a rich flavor. Adjust cooking times as needed. Chicken cooks faster, so check for doneness at 165°F. Beef should reach 160°F for safety. For a vegetarian twist, try using lentils or chickpeas. Both provide a hearty texture. Blend cooked lentils or mashed chickpeas with your spices and herbs. You can also add some finely chopped veggies for extra crunch. Just remember to bind them well with breadcrumbs and egg or a flaxseed mix. You can enhance your meatballs with extra flavors. Consider adding feta cheese for a salty kick or sun-dried tomatoes for a sweet taste. You can also mix in some chopped olives for a briny note. Herbs like basil or cilantro can brighten the dish. The choices are endless! After you enjoy your Greek turkey meatballs, store leftovers properly. Let the meatballs cool to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. Reheat them on the stove or in the microwave before serving. This keeps them juicy and tasty. Tzatziki sauce needs special care too. Store it in a clean, airtight container. Keep it in the fridge for up to five days. If you see any watery separation, just stir it back together. Avoid freezing tzatziki, as it can change the texture. Fresh is best for that creamy and zesty flavor. For long-term storage, you can freeze the meatballs. Place them in a single layer on a baking sheet. Freeze them for about two hours until firm, then transfer to a freezer bag. Label the bag with the date. Meatballs can stay frozen for up to three months. When ready to eat, thaw them overnight in the fridge before reheating. Yes, you can make Greek turkey meatballs ahead of time. Prepare the meatballs and store them in the fridge. You can also freeze them before cooking. Just shape the meatballs and place them on a baking sheet. Freeze them for about an hour, then transfer to a bag. Thaw them in the fridge before cooking. To know if the meatballs are fully cooked, check their internal temperature. Use a meat thermometer. The safe temperature for turkey is 165°F (74°C). If you don’t have a thermometer, cut a meatball in half. The inside should be no longer pink and the juices should run clear. You can serve Greek turkey meatballs with many sides. Here are some ideas: - Pita bread for a fun wrap. - A fresh salad with cucumbers and tomatoes. - Rice or quinoa for a hearty meal. - Roasted vegetables for a colorful plate. - Extra tzatziki sauce for dipping. These options make the meal more complete and enjoyable! In this article, we covered the key ingredients for Greek turkey meatballs and tzatziki sauce. We walked through step-by-step cooking instructions, tips for perfect meatballs, and ways to enhance flavor. We also explored variations for different diets and shared storage tips. Enjoy making these flavorful meatballs your way. They are easy to prepare and taste great. Whether you stick to the original recipe or try a new twist, they are sure to impress.

Mediterranean Bliss Turkey Meatballs with Zesty Tzatziki

Delicious turkey meatballs infused with Mediterranean flavors, served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 cup breadcrumbs
  • 1 egg lightly beaten
  • 1 tablespoon olive oil (for cooking)
  • 1 cup Greek yogurt
  • 0.5 cucumber grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • to taste salt

Instructions
 

  • In a mixing bowl, combine the ground turkey, chopped onion, minced garlic, parsley, mint, oregano, salt, pepper, breadcrumbs, and beaten egg. Mix well until all ingredients are evenly incorporated.
  • Preheat a large skillet over medium heat and add olive oil.
  • Form the turkey mixture into small meatballs, about 1 inch in diameter.
  • Once the skillet is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until browned and cooked through (internal temperature should reach 165°F / 74°C).
  • While the meatballs are cooking, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt in a bowl. Mix well and refrigerate until ready to serve.
  • Once the meatballs are cooked, remove from the skillet and let them rest for a few minutes.
  • Serve the meatballs on a platter with a side of tzatziki sauce for dipping.

Notes

Arrange the meatballs on a large plate, drizzle with a touch of olive oil, and garnish with extra parsley or mint leaves. Accompany with fresh pita bread or a simple salad for a complete Mediterranean meal.
Keyword Mediterranean, turkey meatballs, tzatziki