Ingredients
- 1 lb (450 g) ground turkey, 93% lean
- 1/2 cup (25 g) panko or 1/3 cup (30 g) fine oat flour
- 1 large egg (see Notes for swaps)
- 1/2 small onion, finely grated with juices
- 2 cloves garlic, minced
- 2 Tbsp chopped parsley
- 1 Tbsp chopped dill (or 1 tsp dried)
- 1 zest of 1 lemon
- 1 tsp dried oregano
- 3/4 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 1 Tbsp olive oil, divided
- 3 cups cooked lemon rice or quinoa
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 small red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1–2 cups baby greens or romaine
- 1/2 cup crumbled feta (optional)
- lemon wedges, for serving
- 1 cup Greek yogurt (for tzatziki)
- 1 cup grated cucumber, squeezed dry (for tzatziki)
- 1 Tbsp lemon juice (for tzatziki)
- 1 Tbsp olive oil (for tzatziki)
- 1 Tbsp chopped dill (for tzatziki)
- 1 small garlic clove, grated (for tzatziki)
- 1/4–1/2 tsp salt, to taste (for tzatziki)
- black pepper, to taste (for tzatziki)
- 3 Tbsp tahini (for lemon-tahini sauce, DF option)
- 1 Tbsp lemon juice (for lemon-tahini sauce)
- 2–3 Tbsp water (for lemon-tahini sauce)
- 3/4 cup dairy-free yogurt (for lemon-tahini sauce)
- 1 pinch salt (for lemon-tahini sauce)
- 1 small garlic clove, grated (for lemon-tahini sauce)
Equipment
- oven
- baking sheet lined with parchment
- mixing bowls for meatballs and sauces
- whisk or spoon
- meat thermometer ensure 165°F internal temperature
Method
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment and brush with 1 tsp olive oil.
- In a large bowl, mix ground turkey, panko or oat flour, egg, onion, garlic, parsley, dill, lemon zest, oregano, salt, pepper, and 2 tsp olive oil until just combined.
- Shape 18–20 meatballs (about 1 1/2 Tbsp each) and place on prepared sheet. Bake 12–15 min or until lightly browned and internal temperature reaches 165°F (74°C).
- While meatballs cook, prepare the sauce of your choice:
- Tzatziki: Stir together yogurt, cucumber, lemon juice, olive oil, dill, garlic, salt, and pepper.
- Lemon-Tahini Yogurt: Whisk tahini, lemon juice, and water until smooth. Stir in yogurt, garlic, and salt to taste.
- Assemble bowls: Layer lemon rice or quinoa, greens, tomatoes, cucumber, onion, olives, feta (if using), and meatballs. Drizzle with sauce and serve with lemon wedges.
Nutrition
Calories: 470kcalCarbohydrates: 44gProtein: 34gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 700mgPotassium: 550mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 120mgIron: 3mg
Notes
Air Fryer: Cook 390°F (200°C) 8–10 min, shaking once, to 165°F (74°C).
Skillet: Brown in 1–2 Tbsp oil over medium heat 6–8 min, turning to brown all sides, to 165°F (74°C).
Egg-free: Use 2 Tbsp aquafaba or 2 Tbsp milk + 1/4 cup fine breadcrumbs.
Gluten-free: Use certified GF panko or oat flour and check yogurt/tahini labels.
Dairy-free: Use lemon-tahini yogurt sauce and omit feta.
Alternate Methods:
• Sheet-pan bowls: Roast bell peppers and onions alongside; toss with lemon before serving.
• Slow Cooker (saucy): Brown meatballs first, then simmer in tomato-lemon sauce on LOW 3–4 hr; serve over grains or greens.
Skillet: Brown in 1–2 Tbsp oil over medium heat 6–8 min, turning to brown all sides, to 165°F (74°C).
Egg-free: Use 2 Tbsp aquafaba or 2 Tbsp milk + 1/4 cup fine breadcrumbs.
Gluten-free: Use certified GF panko or oat flour and check yogurt/tahini labels.
Dairy-free: Use lemon-tahini yogurt sauce and omit feta.
Alternate Methods:
• Sheet-pan bowls: Roast bell peppers and onions alongside; toss with lemon before serving.
• Slow Cooker (saucy): Brown meatballs first, then simmer in tomato-lemon sauce on LOW 3–4 hr; serve over grains or greens.
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