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Greek-Style Turkey Meatballs with Creamy Tzatziki bring Mediterranean flavors to your kitchen with tender turkey meatballs made with fresh herbs and a tangy, creamy tzatziki sauce. This healthy, flavorful dish is easy to prepare and perfect for a weeknight meal or meal prep.
For the Meatballs:
1 lb ground turkey
½ cup dry-roasted ground almonds
2 tbsp olive oil (1 for scallions, 1 for cooking meatballs)
3 scallions, finely diced
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 tsp dried oregano
½ tsp ground cumin
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
For the Tzatziki:
1 cup Greek yogurt
½ cup cucumber, grated & squeezed dry
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Meatballs:
Preheat your oven to 375°F (190°C) or heat a skillet over medium heat if cooking on the stovetop.
In a large bowl, combine ground turkey, dry-roasted almonds, scallions, garlic, parsley, oregano, cumin, lemon zest, salt, and pepper. Add 1 tbsp olive oil and mix until combined.
Shape the mixture into 1½-inch meatballs. Place on a parchment-lined baking sheet or arrange in the skillet.
If baking, cook for 20-25 minutes until golden brown and cooked through. If using a skillet, cook for 6-7 minutes per side until golden and cooked through.
Set the meatballs aside.
For the Tzatziki:
In a small bowl, mix Greek yogurt, grated cucumber (squeezed dry), garlic, dill, lemon juice, olive oil, salt, and pepper.
Stir until smooth and creamy. Refrigerate until ready to serve.
To Serve:
Serve the Greek-style turkey meatballs warm with a dollop of creamy tzatziki sauce or on the side for dipping.
For a spicier kick, add red pepper flakes to the meatball mixture.
This recipe is naturally gluten-free thanks to the almonds.
For dairy-free tzatziki, use plant-based yogurt and substitute olive oil for yogurt-based alternatives.