Name: Mediterranean Marvel: Juicy Greek Turkey Meatballs with Zesty Tzatziki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 ½ pounds lean ground turkey; ½ cup plain breadcrumbs; ¼ cup finely chopped fresh dill; ¼ cup finely chopped fresh mint; 2 tablespoons finely chopped fresh oregano; 1 large egg, lightly beaten; 2 cloves garlic, minced; 1 small shallot, finely minced; Zest of 1 lemon; 1 teaspoon sea salt; ½ teaspoon black pepper; 2 tablespoons olive oil, for cooking; 1 ½ cups plain Greek yogurt (full-fat or 2%); ½ cucumber, grated and squeezed dry; 1 clove garlic, minced very fine; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped fresh dill (additional); ½ teaspoon sea salt (for tzatziki); ¼ teaspoon black pepper (for tzatziki)

👩‍🍳 Instructions

1
For the Tzatziki: Grate ½ cucumber and squeeze out as much moisture as possible using a clean kitchen towel. In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, fresh lemon juice, 1 tablespoon dill, ½ teaspoon salt, and ¼ teaspoon pepper. Stir well. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2
For the Meatballs: In a large mixing bowl, gently combine the ground turkey, breadcrumbs, ¼ cup fresh dill, ¼ cup fresh mint, 2 tablespoons fresh oregano, beaten egg, 2 cloves minced garlic, minced shallot, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper. Mix until just combined, being careful not to overmix.
3
Roll the mixture into 1 ½-inch meatballs (about 20-24) with slightly damp hands and place them on a plate or baking sheet.
4
Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Once shimmering, add the meatballs, ensuring not to overcrowd the pan (cook in batches if necessary).
5
Sear the meatballs for 3-4 minutes per side until beautifully browned all over.
6
Reduce heat to medium-low, cover the pan, and continue to cook for another 8-10 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
7
Remove from heat and let rest for a minute or two before serving with the prepared tzatziki.

💡 Notes

For extra zest, add a pinch more lemon zest to the meatballs. Tzatziki can be made a day in advance for deeper flavor. These meatballs are excellent served with quinoa, couscous, or a fresh Greek salad. Leftovers store well in the fridge for up to 3-4 days.

Mediterranean Marvel: Juicy Greek Turkey Meatballs with Zesty Tzatziki