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These Greek turkey meatballs started in my kitchen when I wanted something healthy but packed with flavor. The combination of fresh herbs tender turkey and cool tzatziki sauce creates such a delicious Mediterranean inspired meal. I love how they're light enough for lunch but satisfying enough for dinner and they've become my favorite healthy meal prep option.
What Makes This Recipe Special
Using lean turkey instead of beef keeps these meatballs on the lighter side but all those Mediterranean herbs and spices make sure they're anything but boring. I love how versatile they are you can serve them so many ways and that homemade tzatziki sauce just brings everything together perfectly.
Let's Gather Your Ingredients
- Ground Turkey: The 93/7 blend gives us the perfect balance of lean and juicy.
- Garlic: Fresh minced garlic adds so much flavor.
- Bread Crumbs: They help hold everything together nicely.
- Dill: Fresh dill makes these taste truly Greek.
- Oregano: Just a pinch adds that Mediterranean warmth.
- Red Onion: Adds moisture and lovely flavor.
- Egg: Keeps our meatballs from falling apart.
- Olive Oil: Helps create that golden crust.
- Salt and Pepper: Simple seasoning makes flavors pop.
Time to Cook
- Step 1: Mix it Up
- Get everything in a big bowl your turkey herbs garlic onion egg and seasonings. Mix it gently with your hands until just combined.
- Step 2: Roll Your Meatballs
- I use an ice cream scoop to keep them even. A little olive oil on your hands keeps the mixture from sticking.
- Step 3: Get Them Golden
- Cook them in a hot pan with olive oil turning them until they're beautifully browned all over about 7 minutes.
- Step 4: Whip Up the Sauce
- While they cook mix up your tzatziki. Fresh cucumber and dill make it taste amazing.
- Step 5: Ready to Serve
- Drizzle that cool tzatziki over your hot meatballs add some fresh herbs and dive in.
Make It Your Own
- Keep it Gluten Free: Almond flour works beautifully instead of breadcrumbs.
- Switch the Meat: Try ground chicken or lamb for something different.
- Sneak in Veggies: Grated zucchini adds moisture and nutrition.
- Add Some Heat: Red pepper flakes give a nice kick.
- Change up the Sauce: Sometimes I use hummus instead of tzatziki.
Keep Them Fresh
- In the Fridge: They'll stay good for 4 days perfect for meal prep.
- Freeze for Later: I love freezing them before cooking for quick dinners.
- Warm Them Up: A splash of water keeps them moist when reheating.
My Kitchen Secrets
- Easy Does It: Don't overwork the meat mix it'll make tough meatballs.
- Check the Temp: 165°F means they're perfectly done.
- No Stick Trick: Oiled hands make rolling so much easier.
- Even Cooking: Keep turning them for perfect browning.
- Fresh is Best: Homemade tzatziki beats store bought every time.
Make it a Meal
I love serving these over lemon rice with lots of roasted veggies on the side. Some warm pita bread for scooping up extra tzatziki is a must. For a lighter option try them over crisp lettuce with fresh tomatoes and cucumbers.
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Frequently Asked Questions
- → Can I make these meatballs gluten-free?
Yes, simply substitute the breadcrumbs with almond flour as mentioned in the recipe. The meatballs will still be delicious and hold together well.
- → How do I know when the meatballs are fully cooked?
The meatballs are done when they reach an internal temperature of 165°F. Make sure to turn them constantly while cooking for even browning on all sides.
- → Can I meal prep these meatballs?
These meatballs are perfect for meal prep. Make them ahead and portion with rice, salad, and tzatziki sauce for easy grab-and-go meals during the week.
- → Why grate the onion instead of chopping it?
Grating the onion helps it blend better into the meat mixture and releases more flavor. If you prefer, you can finely chop it instead.
- → Can I freeze these meatballs?
Yes, these meatballs freeze well. Cook them completely, let cool, then freeze in an airtight container. Thaw overnight in the refrigerator before reheating.