Go Back

Greek Turkey Meatballs with Whipped Tzatziki

Golden baked turkey meatballs packed with fresh herbs and grated carrots, served over a bed of thick, homemade garlic tzatziki sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Turkey Meatballs
  • 1 lb ground turkey 93% lean
  • 1 carrot finely grated
  • 0.5 cup almond flour or panko breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 0.25 cup fresh dill chopped
  • 1 tsp dried oregano
  • 1 tsp cumin
Tzatziki Base
  • 1.5 cups Greek yogurt full fat
  • 0.5 cucumber grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp olive oil plus more for drizzling

Equipment

  • Baking sheet
  • Mixing bowls
  • Box grater
  • Parchment paper

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix ground turkey, grated carrot, almond flour, egg, minced garlic, herbs, and spices until combined.
  3. Roll mixture into golf-ball-sized meatballs and place on the baking sheet. Brush tops with a little olive oil.
  4. Bake for 20-25 minutes until golden brown and cooked through (165°F).
  5. While baking, make the tzatziki: Whisk yogurt, squeezed cucumber, lemon juice, chopped dill, and salt in a bowl.
  6. To serve, spread a layer of tzatziki in a bowl and top with hot meatballs. Garnish with fresh dill and olive oil.

Notes

Squeezing the cucumber dry is essential to prevent the sauce from becoming watery. Serve with warm pita bread.