Name: Mediterranean Turkey Meatball Bowls with Creamy Tzatziki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 lbs (680g) lean ground turkey (93/7 ideal); ½ cup Panko breadcrumbs (gluten-free option available); 1 large egg, beaten; ½ small yellow onion, very finely grated or minced; 2 cloves garlic, minced (for meatballs); ¼ cup fresh dill, finely chopped (for meatballs); ¼ cup fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped (optional, for meatballs); 1 tsp lemon zest; 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; 1 tbsp olive oil, plus extra for cooking; 1 cup (240g) plain, full-fat Greek yogurt; ½ English cucumber, grated and squeezed dry; 1 small clove garlic, minced or grated (for tzatziki); 1 tbsp fresh dill, finely chopped (for tzatziki); 1 tbsp fresh lemon juice; 1 tsp olive oil (for tzatziki); ¼ tsp salt (for tzatziki); Pinch black pepper (for tzatziki)

👩‍🍳 Instructions

1
Prepare the Tzatziki: Grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel. In a medium bowl, combine the strained cucumber with Greek yogurt, minced garlic, chopped fresh dill, lemon juice, 1 teaspoon olive oil, salt, and pepper. Stir well, taste, and adjust seasonings. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2
Preheat Oven & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
3
Mix Meatball Ingredients: In a large mixing bowl, combine the ground turkey, Panko breadcrumbs, beaten egg, grated onion, 2 minced garlic cloves, ¼ cup fresh dill, parsley, mint (if using), lemon zest, dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Gently mix with clean hands until just combined, being careful not to overmix.
4
Form Meatballs: Lightly dampen your hands with water to prevent sticking, then roll the mixture into 1.5-inch meatballs. You should have 20-24 meatballs.
5
Sear Meatballs: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until beautifully browned all over. They do not need to be cooked through at this stage.
6
Finish in Oven: Transfer the seared meatballs to your prepared baking sheet (or leave in the oven-safe skillet). Bake for 10-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
7
Serve: Remove from the oven and serve the warm Greek Turkey Meatballs immediately with generous dollops of the homemade tzatziki sauce. Enjoy with warm pita, quinoa, or a fresh Greek salad.

💡 Notes

For best flavor, make the tzatziki sauce at least 30 minutes in advance. If opting for a gluten-free meal, ensure your breadcrumbs are certified GF. Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days; store tzatziki separately. Reheat gently in a skillet or microwave.

Mediterranean Turkey Meatball Bowls with Creamy Tzatziki