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For these Greek turkey meatballs, here are the main items you need: - 1 lb ground turkey - 1/2 cup breadcrumbs (preferably whole wheat) - 1/4 cup grated parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1/4 cup green onions, sliced - 2 cloves garlic, minced - 1 large egg, beaten These ingredients create a sturdy base. The turkey gives a lean protein, while breadcrumbs and cheese add texture and flavor. Next, we add flavor with these seasonings: - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil Oregano brings a classic Mediterranean taste. Salt and pepper enhance the overall flavor. Olive oil keeps the meatballs moist as they cook. Now, let’s make the tzatziki sauce. Gather these ingredients: - 1 cup Greek yogurt - 1 small cucumber, grated and drained - 1 garlic clove, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon lemon juice - Salt to taste This tzatziki adds a refreshing touch to the meatballs. The yogurt is creamy, while cucumber and dill provide crunch and freshness. The garlic and lemon juice give it a nice zing. {{ingredient_image_1}} To start, grab a large mixing bowl. Combine these ingredients: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1/4 cup green onions, sliced - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 large egg, beaten Mix all these well. I like to use my hands for this. It helps blend the flavors. Make sure everything is evenly mixed. This step is crucial for tasty meatballs. Now, it’s time to shape the meatballs. Use your hands to take a small amount of the mixture. Roll it into a ball that is about 1 inch wide. Place each ball on a baking sheet lined with parchment paper. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches. Be careful not to overcrowd the pan. Cook them for about 10 to 12 minutes. Turn the meatballs occasionally. You want them browned and cooked through. When done, remove them from the skillet and set aside. While the meatballs cook, let’s make the tzatziki sauce. In a bowl, combine these ingredients: - 1 cup Greek yogurt - 1 small cucumber, grated and drained - 1 garlic clove, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon lemon juice - Salt to taste Mix these well until smooth. The cucumber should be well-drained. This keeps the sauce from being too watery. Taste and add salt if needed. This cool sauce pairs perfectly with the warm meatballs. To make great meatballs, start with fresh ground turkey. Mix it with breadcrumbs and cheese for flavor and texture. Use a large bowl to blend everything well. I like to add herbs like parsley and green onions. They give a fresh taste. When shaping, keep meatballs about one inch wide. This size helps them cook evenly. Don't crowd the pan while cooking. Give them space to brown nicely. Flip them occasionally for even cooking. You can make tzatziki a day before your meal. It tastes even better when the flavors blend. Start by grating the cucumber and draining it well. This step is key to avoid watery sauce. Mix the cucumber with Greek yogurt, garlic, dill, and lemon juice. Stir until smooth and creamy. Store in an airtight container in the fridge. Remember to taste and adjust salt before serving. Serve your meatballs with tzatziki on the side. They make a great dip. You can also place meatballs in pita bread for a fun wrap. Adding fresh greens like lettuce or spinach makes it light. For a complete meal, serve with a side of roasted veggies or a Greek salad. Enjoy these meatballs at parties or family dinners. They are sure to please everyone! Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and quality ground turkey for the best flavor in your meatballs. Don’t Overcrowd the Pan: Cook the meatballs in batches to ensure they brown evenly and don’t steam. Chill the Mixture: If the meatball mixture feels too loose, chill it in the fridge for 15-20 minutes before shaping for easier handling. Customize Your Tzatziki: Feel free to add more garlic or herbs to the tzatziki to suit your taste. Mint also makes a great addition! {{image_2}} You can swap ground turkey for other meats. Ground chicken works well. It has a similar texture. You can also use lean beef or pork if you want more flavor. Each meat gives a unique taste. Just remember to adjust cooking times. Pork might take a bit longer to cook through. Want to spice things up? Add more herbs or spices to the meat mixture. Try cumin or smoked paprika for a twist. You could also use fresh mint for a fresher taste. If you're a fan of heat, add red pepper flakes. Each change can create a new flavor. For a vegetarian twist on tzatziki, use silken tofu. Blend it until it's smooth. Mix in grated cucumber, garlic, and dill just like before. You can also try using cashew cream for a nutty flavor. These options keep the cool, tangy vibe of the dip. They are perfect for those who want to skip dairy. Store leftover meatballs in an airtight container. Make sure they cool down first. Place a piece of parchment paper between layers to avoid sticking. They stay fresh in the fridge for up to three days. Reheat them in the oven or skillet for the best taste. Freezing is a great option for meal prep. Arrange the meatballs in a single layer on a baking sheet. Freeze them until solid, about one hour. Then, transfer them to a freezer bag. Label the bag with the date. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Store tzatziki in a sealed container in the fridge. It stays fresh for about three days. Make sure to stir well before serving. If you notice any separation, it's normal. Just give it a good mix. For longer storage, you can freeze tzatziki, but the texture may change. Yes, you can use regular yogurt instead of Greek yogurt. However, Greek yogurt has a thicker texture and more flavor. If you use regular yogurt, strain it first to remove excess water. This will keep your tzatziki creamy and prevent it from being runny. To boost flavor, add more herbs and spices. Fresh herbs like basil or mint work well. You can also mix in some feta cheese for a salty kick. Don't forget about the garlic; it adds a lot of taste. Lastly, let the meatballs rest after mixing to let the flavors blend. These meatballs pair well with several sides. Serve them with pita bread for a classic touch. A fresh salad with cucumbers and tomatoes complements the flavors nicely. You might also enjoy them with rice or quinoa for a heartier meal. Don't forget the tzatziki for dipping! This post covers how to make delicious Greek Turkey Meatballs. We discussed key ingredients, from ground turkey to fresh herbs for flavor. I shared step-by-step guidance and helpful tips for perfect meatballs and tzatziki. Variations let you customize your meal to suit your taste. Plus, you learned storage tips for leftovers. Overall, this tasty dish is simple and fun to make. Enjoy cooking and experimenting with these flavors!

Mediterranean Turkey Bites with Tzatziki

Delicious turkey meatballs served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs (preferably whole wheat)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup green onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons olive oil
  • 1 cup Greek yogurt
  • 1 small cucumber, grated and drained
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • to taste salt

Instructions
 

  • In a large mixing bowl, combine the ground turkey, breadcrumbs, parmesan cheese, parsley, green onions, minced garlic, oregano, salt, black pepper, and the beaten egg. Mix well until all ingredients are evenly distributed.
  • Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches (do not overcrowd the pan) and cook for about 10-12 minutes, turning occasionally until they are browned and cooked through. Remove from skillet and set aside.
  • In a bowl, combine the Greek yogurt, grated cucumber (make sure it's drained of excess water), minced garlic, chopped dill, and lemon juice. Mix until smooth and well combined. Season with salt to taste.
  • Place the cooked turkey meatballs on a platter alongside a bowl of tzatziki for dipping. You can also serve these meatballs in pita bread or on a bed of fresh greens for a light meal.

Notes

Serve in pita bread or on a bed of greens for a light meal.
Keyword appetizer, meatballs, turkey, tzatziki