INGREDIENTS:
For the Greek Meatballs:
1 lb. ground turkey
¼ cup panko breadcrumbs
¼ cup red onion, chopped
¼ cup feta cheese, crumbled
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 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 a cheesecloth and wring out as much liquid as possible.
Then add your grated cucumber to a large mixing bowl along with the rest of your tzatziki 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°F and line a baking sheet with parchment paper (or spray a baking dish with cooking spray).
Then 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, I’d suggest checking 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.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Approximately 300 kcal per serving | Servings: Serves 4