Save it
Whipped up these Mediterranean turkey meatballs when I was craving something healthy but bursting with taste. The mix of aromatic herbs, juicy turkey and tangy tzatziki creates such a mouthwatering Greek-inspired dish. They're light enough to enjoy for a midday bite but filling enough for an evening meal - they've turned into my go-to healthy food prep option.
Why You'll Love This Tasty Dish
Going with lean turkey instead of beef makes these meatballs much lighter, but all those Mediterranean seasonings and herbs ensure they're packed with flavor. I really dig how flexible they are - serve them countless ways! And that homemade tzatziki really ties everything together wonderfully.
Everything You'll Need
- Ground Turkey: A 93/7 mix delivers just the right amount of lean meat while staying moist.
- Garlic: Freshly minced gives these amazing flavor depth.
- Bread Crumbs: These work as the perfect binder for our mixture.
- Dill: Nothing says authentic Greek flavor like fresh dill.
- Oregano: A tiny bit adds that signature Mediterranean flavor.
- Red Onion: Brings moisture and wonderful aroma.
- Egg: Helps bind everything so your meatballs stay intact.
- Olive Oil: Creates that beautiful brown exterior.
- Salt and Pepper: Basic seasonings that enhance all the flavors.
Cooking Instructions
- Step 1: Combine Everything
- Toss your turkey, seasonings, garlic, onion, egg and herbs in a large bowl. Mix with your fingers until just blended together.
- Step 2: Form Your Meatballs
- An ice cream scoop works wonders for uniform sizing. Put some olive oil on your hands to stop the mixture from getting sticky.
- Step 3: Brown Them Up
- Fry them in hot olive oil, flipping until they're golden all around, taking about 7 minutes total.
- Step 4: Make Your Sauce
- As they cook, throw together your tzatziki. Crisp cucumber and fresh dill make it extra tasty.
- Step 5: Time to Enjoy
- Pour the cool tzatziki over your warm meatballs, sprinkle with fresh herbs and enjoy.
Tasty Variations
- No Gluten Needed: Sub in almond flour instead of traditional breadcrumbs.
- Try Different Protein: Ground chicken or lamb work amazingly well too.
- Hidden Vegetables: Shredded zucchini adds extra moisture and nutrients.
- Spice It Up: Sprinkle in some red pepper flakes for extra zing.
- Alternative Dip: I sometimes swap tzatziki for creamy hummus.
Storage Tips
- Refrigerate: They'll stay yummy for 4 days, making them ideal for weekly meal planning.
- Pop in Freezer: I often freeze them uncooked for super quick dinners later.
- Reheating Trick: Adding a tiny bit of water keeps them juicy when warming up.
Pro Tips From My Kitchen
- Handle Gently: Mix the meat as little as possible or you'll end up with hard meatballs.
- Watch the Temperature: They're done when they hit 165°F inside.
- Smooth Rolling: Greased hands make forming the balls so much easier.
- Turn Constantly: Flip them regularly for an all-around golden finish.
- Make It Yourself: Homemade tzatziki always tastes way better than store options.
Serving Suggestions
These taste amazing on top of zesty lemon rice with some charred veggies alongside. Don't forget warm pita bread for scooping up all that extra tzatziki sauce. Want something lighter? Try them on a bed of crisp greens with juicy tomatoes and cool cucumber slices.
Save it
Common Questions
- → How can these be made gluten-free?
Just swap breadcrumbs for almond flour. They'll turn out just as tasty and stay together nicely.
- → When are the turkey bites fully cooked?
Once they hit a safe internal temp of 165°F, they're done. Rotate them often for even browning.
- → Is this recipe meal-prep friendly?
Absolutely! Cook them ahead and combine with rice, greens, and tzatziki for prepared meals all week long.
- → Why grate onions here?
Grating makes onions mix smoothly, releasing more flavor. Finely chopping works too if it's easier for you.
- → Can I freeze the turkey bites?
Sure! Cook them through, let them cool, and store in an airtight container. Defrost in the fridge before warming up.