Ingredients:
- 1 lb (454g) ground turkey (93% lean recommended)
- ½ cup (60g) finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup (15g) chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons olive oil
- ½ cup (50g) crumbled feta cheese
- 1 large egg, lightly beaten
- ¼ cup (30g) breadcrumbs (panko breadcrumbs recommended for texture)
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (240ml) plain Greek yogurt (full fat or 2% for best flavour)
- ½ cup (50g) grated cucumber, excess liquid squeezed out (very important!)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions:
- Combine all tzatziki ingredients in a small bowl. Stir well, cover, and refrigerate for at least 30 minutes (or longer for better flavour melding).
- In a large bowl, gently combine ground turkey, red onion, garlic, parsley, mint, olive oil, feta cheese, egg, breadcrumbs, lemon juice, oregano, salt, and pepper. Don't overmix! Overmixing will result in tough meatballs.
- Cover the bowl and refrigerate for 15 minutes. This helps the meatballs hold their shape.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
- Using your hands, gently form the meat mixture into approximately 1-inch meatballs. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C). Check internal temp with a meat thermometer.
- Serve the meatballs warm with the chilled tzatziki sauce.