Description
Juicy Greek turkey meatballs paired with cool tzatziki sauce will transport your taste buds straight to the Mediterranean. Skip the takeout and make this restaurant-worthy dish at home tonight.
Ingredients
Scale
- 2 lbs (900g) ground turkey (93% lean)
- 1/2 cup (50g) panko breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg, lightly beaten
- 1/3 cup (50g) red onion, finely minced
- 3 cloves garlic, minced
- 1/4 cup (15g) fresh parsley, chopped
- 2 tbsp (8g) fresh dill, chopped
- 2 tbsp (8g) fresh mint, chopped (optional)
- 1 tbsp (15ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp (30ml) olive oil for cooking
- 2 cups (500g) Greek yogurt (full-fat preferred)
- 1 English cucumber, grated and drained
- 3 cloves garlic, minced
- 2 tbsp (30ml) extra virgin olive oil
- 1 tbsp (15ml) lemon juice
- 1 tbsp (4g) fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine panko breadcrumbs and milk in a small bowl. Let sit for 5 minutes until breadcrumbs absorb the milk.
- In a large mixing bowl, combine ground turkey, soaked breadcrumb mixture, egg, red onion, garlic, herbs, olive oil, lemon juice, zest, and all spices.
- Gently mix with clean hands until just combined. Do not overmix.
- Form mixture into 1½-inch meatballs (about 2 tablespoons each). Place on a parchment-lined baking sheet and refrigerate for 20 minutes.
- While meatballs chill, grate cucumber and squeeze out excess moisture using a kitchen towel.
- Mix drained cucumber with Greek yogurt, garlic, olive oil, lemon juice, dill, salt, and pepper. Refrigerate tzatziki until ready to serve.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, 3-4 minutes per side until golden and cooked through (165°F/74°C internal temperature).
- Transfer to a paper towel-lined plate. Serve warm with chilled tzatziki sauce and garnish with fresh herbs if desired.