Greek Turkey Meatballs with Tzatziki

A serving of Greek turkey meatballs in a bowl with rice, a fresh vegetable salad, tzatziki sauce, pita bread, olives, lemon slices, and fresh herbs.

5 from 2 votes

Greek Turkey Meatballs with Tzatziki

Juicy Greek turkey meatballs made with fresh herbs, lemon and feta. Serve with grains, cucumber tomato salad and creamy tzatziki for an easy, high-protein Mediterranean meal.

Prep Time20

Cook Time18

Total Time38

Course: Lunch/Dinner

Cuisine: American, Mediterranean

Servings:

Author: Brittany Mullins

Ingredients

Meatballs

1 pound ground turkey
⅓ cup finely chopped red onion
2–3 cloves garlic minced
⅓ cup finely chopped fresh parsley
2 Tablespoons chopped fresh dill or 2 teaspoons dried dill
¼ cup italian breadcrumbs or ⅓ cup almond flour
1 large egg
⅓ cup crumbled feta
1 Tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper

Cucumber Tomato Salad

2 Tablespoons lemon juice
1 Tablespoon extra virgin olive oil
1 ⅓ cup cucumber diced
1 ⅓ cup tomato diced
⅔ cup red onion chopped
2 Tablespoons fresh parsley chopped
Salt and pepper to taste

For Serving

Grain of choice I used brown rice
Tzatziki store-bought or homemade
Cucumber tomato salad
Crumbled feta
Kalamata olives

Instructions

Add the turkey, onion, garlic, parsley, dill, breadcrumbs, egg, feta, lemon juice, lemon zest, oregano, salt and pepper to a large bowl. Use your hands to mix until everything is just combined. Try not to overmix unless your hobby is making meatballs as dense as small planets.
1 pound ground turkey, ⅓ cup finely chopped red onion, 2–3 cloves garlic, ⅓ cup finely chopped fresh parsley, 2 Tablespoons chopped fresh dill, ¼ cup italian breadcrumbs, 1 large egg, ⅓ cup crumbled feta, 1 Tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon sea salt, ¼ teaspoon black pepper
Roll the mixture into 1–1.5 inch meatballs and place them on a parchment-lined baking sheet.
Bake at 400°F for 15-18 minutes, or until cooked through and lightly golden.
While meatballs are baking, make cucumber tomato salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve.
2 Tablespoons lemon juice, 1 Tablespoon extra virgin olive oil, 1 ⅓ cup cucumber, 1 ⅓ cup tomato, ⅔ cup red onion, 2 Tablespoons fresh parsley, Salt and pepper to taste
Serve meatballs over grain and green of choice with cucumber tomato salad and top with feta cheese, kalamata olives and a drizzle of tzatziki. Enjoy!
Grain of choice, Tzatziki, Cucumber tomato salad, Crumbled feta, Kalamata olives

Notes

Macros are based on a serving of 4 meatballs with ¼ of the cucumber tomato salad, ½ cup cooked brown rice, 2 Tablespoons tzatziki, 1 Tablespoon feta cheese and 1 Tablespoon kalamata olives.
Feel free to swap the ground turkey with ground chicken.
Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days. Keep the cucumber tomato salad separate so it stays fresh. You can also freeze the cooked meatballs for up to 3 months and thaw overnight before reheating.

Nutrition