Description
Indulge in these high-protein Greek-inspired turkey meatballs, packed with fresh herbs, salty feta, and aromatic garlic. Perfectly pan-seared until golden brown, they are served with a refreshing, gut-friendly homemade tzatziki sauce. This macro-friendly meal is budget-conscious and quick to prepare, making it an ideal choice for busy weeknights when you want a nutritious, restaurant-quality dinner that fuels your day without the fuss.
Ingredients
1 lb ground turkey
1 large egg
0.5 cup panko breadcrumbs
0.25 cup crumbled feta cheese
3 cloves garlic, minced (divided)
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped (divided)
1 tsp dried oregano
0.5 tsp onion powder
0.5 tsp salt
0.25 tsp black pepper
1 tbsp olive oil (for cooking)
1 cup plain Greek yogurt
0.5 cucumber, grated
1 tbsp lemon juice
1 tsp olive oil (for sauce)
Dash of salt and pepper for sauce
Instructions
In a large bowl, mix ground turkey, egg, panko, feta, two cloves of minced garlic, parsley, one tablespoon of dill, oregano, onion powder, salt, and pepper.
Form the mixture into 16-20 equal meatballs, each about 1.5 tablespoons in size.
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
Add meatballs to the skillet and cook for 10-12 minutes, rotating frequently until golden brown and the internal temperature reaches 165°F.
While meatballs cook, prepare the tzatziki by combining Greek yogurt, grated cucumber, one clove of minced garlic, the remaining tablespoon of dill, lemon juice, 1 teaspoon olive oil, and a dash of salt and pepper.
Serve the hot meatballs with a generous dollop of cool tzatziki.
Notes
Ensure the cucumber is squeezed of excess liquid after grating to keep the sauce thick. These meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Pan-searing
- Cuisine: Greek