High-Protein Greek Turkey Meatballs with Tzatziki (Print Version)
Flavorful high-protein Greek Turkey Meatballs served with creamy homemade tzatziki. A healthy, satisfying meal for weeknights or meal prep.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 38 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
# Ingredients:
→ The Lean Greek Meatballs
01 -
1 lb ground lean turkey (93% lean)
02 -
1/2 cup whole wheat breadcrumbs
03 -
1 large egg
04 -
1/4 cup red onion, finely minced
05 -
2 cloves garlic, minced
06 -
1/4 cup fresh parsley, chopped
07 -
1 tsp dried oregano
08 -
1 tsp lemon zest
09 -
1/2 tsp ground cumin
10 -
Salt and black pepper to taste
11 -
1 tbsp extra virgin olive oil (for cooking)
→ Cool & Creamy Tzatziki
12 -
1 cup plain Greek yogurt (0% or 2% fat)
13 -
1/2 English cucumber, grated and squeezed dry
14 -
1 clove garlic, minced
15 -
2 tbsp fresh dill, chopped
16 -
1 tbsp fresh lemon juice
17 -
1 tbsp extra virgin olive oil
18 -
Salt and pepper to taste
# Instructions:
01 -
Combine 1 cup plain Greek yogurt, 1/2 English cucumber (grated and squeezed dry), 1 clove garlic (minced), 2 tbsp fresh dill (chopped), 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, and salt and pepper to taste. Stir well and refrigerate to chill while preparing the High-Protein Greek Turkey Meatballs with Tzatziki.
02 -
In a large bowl, combine 1 lb ground lean turkey, 1/2 cup whole wheat breadcrumbs, 1 large egg, 1/4 cup finely minced red onion, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 tsp dried oregano, 1 tsp lemon zest, 1/2 tsp ground cumin, and salt and black pepper to taste.
03 -
Gently mix the ingredients until just combined, being careful not to overmix. Roll the mixture into approximately 16-18 uniform meatballs, about 1.5 inches in diameter. This ensures even cooking for your High-Protein Greek Turkey Meatballs with Tzatziki.
04 -
Heat 1 tbsp extra virgin olive oil in a large non-stick skillet over medium heat. Ensure the oil is shimmering but not smoking before adding the meatballs to prevent sticking and achieve a nice sear.
05 -
Carefully place the formed meatballs into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook your High-Protein Greek Turkey Meatballs with Tzatziki for 10-14 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F.
06 -
Once cooked, remove the High-Protein Greek Turkey Meatballs with Tzatziki from the skillet and let them rest for a few minutes. Serve warm with the prepared Cool & Creamy Tzatziki on the side.
# Notes:
01 -
For the most tender meatballs, avoid overmixing the turkey mixture. Gently combine ingredients until just incorporated to prevent a tough texture.
02 -
Leftover meatballs and tzatziki can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat meatballs gently.
03 -
Feel free to substitute fresh dill with fresh mint in the tzatziki for a slightly different, refreshing flavor profile. Ground chicken can also be used instead of turkey.
04 -
These High-Protein Greek Turkey Meatballs with Tzatziki are excellent served in a pita with fresh greens, alongside a Greek salad, or with a side of quinoa or rice for a complete meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Grater
03 -
Skillet or baking sheet
04 -
Measuring cups and spoons
05 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 351 kcal
Total Fat: 18 g
Total Carbohydrate: 16 g
Protein: 30 g