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One night, I was in the mood for something tasty that didn’t feel heavy—so I made these Greek-inspired turkey meatballs. Tender turkey, bright fresh herbs, and a refreshing swirl of tzatziki all on one plate. They’re satisfying enough for dinner, but honestly light enough for lunch, too. I keep making them for meal prep because they never get boring.
Why You’ll Love This Tasty Dish
Swapping turkey for beef keeps these meatballs nice and light, plus all those classic Mediterranean flavors keep every bite interesting. You can eat them however you want, and that homemade tzatziki just pulls it all together.
Grab What You Need
- Oregano: Just a pinch brings warm Mediterranean vibes.
- Bread Crumbs: These keep everything holding together!
- Egg: Makes sure your meatballs keep their shape.
- Dill: The fresh stuff brings out those Greek flavors.
- Ground Turkey: The 93/7 kind gives the best juicy-but-lean texture.
- Garlic: Gives the meatballs their bold flavor.
- Salt and Pepper: Just a pinch of each livens everything up.
- Red Onion: Adds moisture and lots of flavor.
- Olive Oil: Makes them golden and delicious on the outside.
Let’s Get Cooking
- Step 1: Dive Into the Sauce
- Go ahead and grate your cucumber and chop the dill. Stir them into your yogurt for an easy tzatziki to chill while the meatballs cook.
- Step 2: Sizzle Your Meatballs
- Place them in a hot pan with a splash of olive oil. Flip them so all sides get a beautiful color this takes about 7 minutes.
- Step 3: Shape Your Balls
- Oil up your hands, then scoop the meat and roll out your balls. An ice cream scoop helps keep them the same size.
- Step 4: Time to Mix
- Add turkey, herbs, garlic, onion, egg, crumbs, and seasoning into a mixing bowl. Gently combine everything with your hands—don’t overmix.
- Step 5: Let’s Eat
- Spoon the cool tzatziki over hot meatballs. Toss in some extra fresh herbs and dig in.
Tweak It How You Like
- Spice It Up: Sprinkle in red pepper flakes for a touch of heat.
- Change Your Sauce: Try hummus instead of tzatziki if you’re feeling adventurous.
- Switch Out the Meat: Chicken or lamb make a nice change-up too.
- Make It Gluten Free: Use almond flour in place of bread crumbs for a gluten-free fix.
- Add Veggies: Toss in shredded zucchini for extra moisture and goodness.
Store Them Right
- Heat Them Up: Add a splash of water when warming to keep them juicy.
- Freeze First: Pop uncooked meatballs in the freezer for no-fuss weeknight meals.
- Chill Out: Keep leftovers in the fridge for up to four days—great for lunches!
Top Tips From My Kitchen
- Keep Things Simple: Don’t go wild mixing, or your meatballs will turn rubbery.
- Use a Thermometer: 165°F is the magic number for doneness.
- Get Even Browning: Spin your meatballs as they cook to brown them all over.
- Stay Non-Stick: Lightly oil your hands before shaping the meatballs.
- Homemade Wins: Your own tzatziki will beat store-bought every time.
Make It a Feast
They’re awesome tossed over tangy lemon rice and served with roasted vegetables. A pile of warm pita soaks up any sauce you’ve got left. Or go lighter and serve them on a crisp bed of lettuce with chopped cucumbers and tomatoes.
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Frequently Asked Questions
- → Can I make these gluten-free?
Definitely! Swap the breadcrumbs with almond flour as suggested. The meatballs will stay tasty and hold their shape perfectly.
- → How can I tell if the meatballs are done?
Your meatballs are finished when the inside hits 165°F. Keep turning them often while cooking to get an even golden color.
- → Are these meatballs good for meal prep?
Absolutely! Prepare them in advance and portion with rice, salad, and tzatziki for quick meals throughout the week.
- → Why is grating the onion better than chopping?
Grated onion blends smoothly into the meat and releases more flavor. If you prefer, you can chop it finely instead.
- → Can I freeze them?
Yes, they freeze well! Once fully cooked, let them cool, then freeze in an airtight container. Thaw in the fridge overnight before reheating.