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This started when I wanted something bright and healthy, trying out Greek turkey meatballs. The fresh dill, tender turkey, and creamy tzatziki come together for a tasty Mediterranean vibe. They're light enough for an easy lunch and just as filling for dinner. I really like making a batch ahead, they're my go-to for prepping healthy meals.
Why You'll Love This One
Swapping in lean turkey keeps these lighter, and loading up with Mediterranean seasonings makes every bite pop. They fit into all kinds of meals, so you can have them lots of ways. Homemade tzatziki ties everything together in the best way.
Grab Everything You Need
- Salt and Pepper: Good old salt and pepper turn up the flavor fast.
- Olive Oil: Needed for that crispy brown on the outside.
- Egg: This is what keeps the balls holding together.
- Red Onion: For a touch of zest and juicy texture.
- Oregano: Gives a real cozy Mediterranean feel.
- Dill: Super fresh taste, can't skip it for that classic Greek touch.
- Bread Crumbs: Helps the mix stay together.
- Garlic: Fresh garlic gives big bold flavor.
- Ground Turkey: I like the 93/7 type for that perfect balance.
Let's Get Cooking
- Step 5: Dive In
- Spoon some cool tzatziki on top, toss over a handful of fresh herbs, and dig right in.
- Step 4: Sauce Time
- Throw the sauce together while the meatballs cook. Use crisp cucumber and plenty of dill for amazing flavor.
- Step 3: Sear 'Em Up
- Get your pan nice and hot, swirl in olive oil, and turn the meatballs over until every side's browned. Should take about seven minutes.
- Step 2: Shape It Out
- To keep them round and even, I use a scoop. Oil your hands a bit so the mix won't stick.
- Step 1: Combine Everything
- Toss herbs, onion, egg, turkey, garlic, and seasonings in a big bowl. Use your hands to mix just until it comes together.
Switch Things Up
- Use a Different Sauce: When I'm not feeling tzatziki, I swap in a dollop of hummus.
- Add Some Spice: Toss in red pepper flakes if you like some warmth.
- Pack In Veggies: Grated zucchini is a sneaky way to add moisture and nutrition.
- Try Other Meats: Chicken or lamb both taste great here.
- Make it Gluten Free: Almond flour instead of bread crumbs works awesome.
Keep Them Tasty
- Heat Up Right: Splash in a bit of water when warming them so they don't dry out.
- Stock Up: I freeze extras raw before cooking for grab-and-go dinners.
- Chill in the Fridge: They keep well up to four days, so they're awesome for prepping ahead.
Tips Right From My Kitchen
- Homemade Rules: Tzatziki made at home truly tastes way better than store stuff.
- Brown All Sides: Keep turning the meatballs so every bit gets that awesome color.
- No Stick Solution: Rubbing a little oil on your hands makes the rolling step easy.
- Temp Check: Once they reach 165°F inside, they're all set.
- Go Gentle: If you work the mix too much, the meatballs might get tough.
Ways to Enjoy Them
One of my favorites is piling these on lemony rice, then adding some roasted veggies. I always grab warm pita for scooping extra tzatziki. If I want it lighter, I serve them over crunchy lettuce and top with tomatoes and cucumbers.
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Frequently Asked Questions
- → How can I make these gluten-free?
Just swap the breadcrumbs for almond flour. This change keeps the meatballs firm and delicious while being gluten-free.
- → How do I tell if the meatballs are done?
They're cooked through when their internal heat hits 165°F. Rotate them often while cooking so every side is browned nicely.
- → Are these good for meal prep?
Yes! They're great for prepping ahead. Pair them with salad, rice, and plenty of tzatziki for quick meals throughout the week.
- → Why should I grate the onion?
Grating gives more flavor and blends it nicely into the meat mixture. Alternatively, dicing super fine works if that's easier for you.
- → Can I store these in the freezer?
Yep, these freeze beautifully. Let them cool fully, store airtight, and thaw overnight in the fridge before reheating when ready to eat.