Description
Ground turkey meatballs loaded with feta cheese, garlic, and Mediterranean herbs & spices, then served with an herby homemade tzatziki sauce! These baked Greek turkey meatballs are perfect for an easy weeknight dinner!
Ingredients
Scale
For the Greek meatballs:
- 1 lb. ground turkey
- ¼ cup panko breadcrumbs
- ¼ cup red onion, chopped
- ¼ cup feta cheese
- 3 garlic cloves, minced
- 1 egg
- 2 tsp dried oregano
- 1 tsp dried dill
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
For the tzatziki sauce:
- 1 cup plain Greek yogurt
- 2 Persian cucumbers, grated
- 1 Tbsp fresh dill (or 1 teaspoon of dried dill)
- 2 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp salt
- Cracked black pepper, to taste
Instructions
To make the tzatziki sauce:
- Wrap your grated cucumber in a few paper towels or place it in cheesecloth and wring out as much liquid as possible.
- Add the grated cucumber to a large mixing bowl along with the rest of your ingredients and stir until fully combined. (Taste and adjust your salt and pepper if needed.)
- Cover the bowl and keep your tzatziki in the refrigerator while you prepare the meatballs.
To make the meatballs:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper (or spray a baking dish with cooking spray).
- Add your meatball ingredients to a large bowl and mix them together with your hands.
- Form the mixture into 1-inch balls and place the balls on your prepared baking sheet.
- Place the meatballs in the oven and bake for 15-20 minutes. (Alternatively, you can brown the meatballs in a sauté pan before baking them.)
- If browning them first, check the meatballs at 13 minutes to see if they’re done; sometimes they’ll cook faster this way.
- Once done, serve immediately with your tzatziki and lemon wedges on the side.
Notes
- Ground Turkey: You can use lean ground turkey for a healthier option, but ensure it has enough fat to keep the meatballs moist.
- Breadcrumbs: Panko breadcrumbs provide a lighter texture, but you can substitute with regular breadcrumbs if needed.
- Herbs: Fresh herbs can enhance the flavor. If using dried herbs, reduce the amount by about one-third.
- Tzatziki Variations: Feel free to add other ingredients to the tzatziki, such as mint or a pinch of cayenne pepper for extra flavor.
- Serving Suggestions: These meatballs can be served in pita bread with additional tzatziki, over a salad, or as an appetizer with toothpicks.
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: Meatballs can be frozen before or after cooking. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked from frozen; just add a few extra minutes to the cooking time.
- Cooking Method: For a crispy exterior, consider pan-searing the meatballs in olive oil before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg