Healthy Greek Turkey Meatballs with Tzatziki
These Healthy Greek Turkey Meatballs paired with a refreshing tzatziki sauce offer a nutritious and flavorful meal that is both easy to prepare and guilt-free.
Ingredients
For the Meatballs
- 1 pound ground turkey Lean protein option
- 1/4 cup breadcrumbs Can substitute with almond flour for a grain-free option
- 1/4 cup crumbled feta cheese For added flavor
- 1/4 cup chopped fresh parsley Fresh herbs enhance flavor
- 1 tablespoon minced garlic Adjust to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
- 1 large egg Acts as a binder
- 1 tablespoon olive oil Helps in browning the meatballs
For the Tzatziki Sauce
- 1 cup plain Greek yogurt Base for tzatziki
- 1/2 cup grated cucumber Excess water squeezed out
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped Adds freshness
- 1 tablespoon fresh mint, chopped Optional
- 1 teaspoon minced garlic Can adjust based on preference
- 1/4 teaspoon salt To taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, crumbled feta, and parsley.
- Add the minced garlic, oregano, cumin, salt, and black pepper. Mix gently until well incorporated.
- Crack in the egg and mix thoroughly but do not overwork the mixture.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Drizzle with olive oil.
Cooking
- Bake the meatballs in the preheated oven for 20-25 minutes, until golden brown and cooked through.
- While the meatballs bake, prepare the tzatziki sauce by combining yogurt, grated cucumber, lemon juice, dill, mint, garlic, and salt in a medium bowl.
- Stir until completely blended.
Serving
- Allow the meatballs to cool slightly before serving warm with tzatziki sauce on the side.
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Notes
For the best flavor, use fresh herbs and adjust seasoning to your liking. Leftovers can be stored for 3-4 days in the refrigerator or up to 3 months in the freezer.