Ingredients
- 1 lb (450 g) ground turkey, 93% lean
- 1/2 cup (70 g) crumbled feta (optional)
- 1/2 cup (25 g) panko or 1/3 cup (30 g) oat flour
- 1 large egg (see Notes for swaps)
- 1/2 small onion, finely grated with juices
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (or 1 tsp dried)
- 1 cup finely chopped spinach (optional, for green meatballs)
- 1 tsp dried oregano
- 1 zest of 1 lemon
- 3/4 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 1 Tbsp olive oil, divided
- 1 cup plain Greek yogurt
- 1 cup grated cucumber, squeezed dry
- 1 Tbsp lemon juice
- 1 Tbsp olive oil (for tzatziki)
- 1 Tbsp chopped dill
- 1 small garlic clove, grated
- 1/4–1/2 tsp salt, to taste (for tzatziki)
- black pepper, to taste (for tzatziki)
- lemon rice or quinoa, chopped salad fixings, olives, pita wedges, lemon, for serving
Equipment
- oven
- baking sheet lined with parchment
- mixing bowls for meatball mix and tzatziki
- whisk or spoon
- meat thermometer check for 165°F
Method
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper and brush with 1 tsp olive oil.
- In a large bowl, mix ground turkey, feta, panko, egg, onion, garlic, parsley, dill, spinach (if using), oregano, lemon zest, salt, pepper, and 2 tsp olive oil until just combined.
- Shape mixture into 18–20 meatballs (about 1 1/2 Tbsp each) and arrange on the prepared sheet.
- Bake for 12–15 minutes, or until internal temperature reaches 165°F (74°C) and lightly browned.
- For tzatziki, stir together yogurt, cucumber, lemon juice, olive oil, dill, garlic, salt, and pepper until smooth and creamy.
- Serve meatballs with tzatziki over rice or salad, adding olives, pita wedges, and lemon for garnish.
Nutrition
Calories: 420kcalCarbohydrates: 22gProtein: 33gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 680mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 8mgCalcium: 130mgIron: 3mg
Notes
Egg-free: Use 2 Tbsp aquafaba or 2 Tbsp milk + 1/4 cup fine breadcrumbs.
Dairy-free tzatziki: Substitute unsweetened dairy-free Greek-style yogurt.
Air Fryer: Cook 390°F (200°C) for 8–10 min, shaking once, to 165°F (74°C).
Skillet: Brown in 1–2 Tbsp oil over medium heat 6–8 min, turning, until 165°F (74°C).
Sheet-pan bowls: Roast cherry tomatoes, peppers, and onions alongside meatballs to build bowls straight from the oven.
Slow cooker in sauce: Brown meatballs first, then simmer in light tomato-lemon sauce on LOW 3–4 hr until cooked through.
Dairy-free tzatziki: Substitute unsweetened dairy-free Greek-style yogurt.
Air Fryer: Cook 390°F (200°C) for 8–10 min, shaking once, to 165°F (74°C).
Skillet: Brown in 1–2 Tbsp oil over medium heat 6–8 min, turning, until 165°F (74°C).
Sheet-pan bowls: Roast cherry tomatoes, peppers, and onions alongside meatballs to build bowls straight from the oven.
Slow cooker in sauce: Brown meatballs first, then simmer in light tomato-lemon sauce on LOW 3–4 hr until cooked through.
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