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1. Prepare the tzatziki sauce:
o Grate the cucumber and drain it on a tea towel or paper towels.
o In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and black pepper.
o Mix well. Taste and adjust the seasoning if necessary, then refrigerate the sauce until ready to serve.
2. Prepare the meatballs:
o Preheat the oven to 375°F (190°C).
o In a large bowl, combine the ground turkey, breadcrumbs, egg, onion powder, dried oregano, fresh parsley, black pepper, and salt. Mix well.
o Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper or lightly greased. 3. Cook the meatballs:
o Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 3 to 4 minutes per side, until golden brown. They don't need to be fully cooked.
o Transfer the partially cooked meatballs to the preheated oven and cook for 10 to 12 minutes, or until cooked through (the internal temperature should reach 74°C).
4. Serve:
o Once the meatballs are cooked, remove them from the oven. Serve with the chilled tzatziki sauce on the side for dipping or drizzling over the meatballs. Garnish with fresh parsley if desired.
Enjoy your Greek turkey meatballs with a creamy and refreshing tzatziki sauce: perfect as an appetizer or a light main course!
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