Ingredients:

  • 1 lb (450g) ground turkey (preferably lean)
  • 1/2 cup (50g) breadcrumbs (panko or regular), plain
  • 1/4 cup (60ml) milk (any kind)
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1/4 cup (15g) finely chopped fresh mint
  • 1/4 cup (30g) finely chopped red onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for cooking
  • 1 cup (240ml) plain Greek yogurt (full-fat or non-fat)
  • 1/2 cup (60g) cucumber, grated and squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Tzatziki Sauce: Combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper in a bowl. Mix well and refrigerate.
  2. Make the Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, milk, parsley, mint, red onion, garlic, egg, olive oil, lemon juice, oregano, cumin, cinnamon, salt, and pepper.
  3. Mix Gently: Gently combine the ingredients until just mixed. Be careful not to overmix.
  4. Chill: Cover the mixture and refrigerate for at least 15 minutes to help the meatballs hold their shape.
  5. Shape the Meatballs: Roll the mixture into approximately 1-inch meatballs.
  6. Cook the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F/74°C).
  7. Serve: Serve the meatballs warm with the chilled Tzatziki sauce.