Ingredients:

  • 1 lb (450g) ground turkey
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped red onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup (15g) finely chopped fresh parsley
  • 2 tablespoons (12g) finely chopped fresh mint
  • 1 tablespoon (6g) dried oregano
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil, plus more for drizzling
  • Salt and freshly ground black pepper to taste
  • 1 cup (240g) plain Greek yogurt
  • 1/2 cup (60g) cucumber, peeled, seeded, and grated
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (6g) chopped fresh dill
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine all Tzatziki ingredients in a small bowl. Stir well to combine. Cover and refrigerate for at least 30 minutes.
  2. In a large mixing bowl, gently combine ground turkey, panko breadcrumbs, red onion, garlic, egg, parsley, mint, oregano, lemon zest, cumin, cinnamon, red pepper flakes (if using), olive oil, salt, and pepper. Do not overmix!
  3. Gently form the mixture into approximately 20-24 meatballs. Place them on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes.
  4. Preheat oven to 400°F (200°C).
  5. Place the chilled meatballs on a baking sheet, drizzle with a little olive oil. Bake for 20-25 minutes, or until cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
  6. Serve the baked meatballs warm with the chilled Tzatziki sauce.