Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Greek Turkey Meatballs with Yogurt Tzatziki Sauce

There’s nothing better than a yummy homemade Tzatziki sauce to dress up your turkey meatballs. This recipe was featured in our latest 5-Day Dinner Party celebrating the open enrollment for Simply17 (my weekly meal planning service).

I love Greek food, so it’s always fun to incorporate an easy meatball recipe for dinner time. Mediterranean dishes are not only yummy, but super healthy, too! Enjoy!

Greek Turkey Meatballs with Yogurt Tzatziki Sauce

Ingredients:

1 pound lean ground turkey

1/2 onion, minced or grated

1 teaspoon Worcestershire Sauce

1 garlic clove, minced

2 Tablespoons lemon zest

Salt and Pepper, to taste

1/2 cup low-fat feta cheese

1 teaspoon dried oregano

Directions:

Preheat oven to 375 degrees F.

Stir all ingredients together in a large bowl. Make sure you don’t mix too much or the meatballs will be tough.

Roll into small 1 oz balls (about 16) and place on a slightly greased baking dish or pan.

Bake in the oven for about 20 minutes or until turkey is cooked through.

Serve with your favorite veggies and Tzatziki sauce (recipe below).

Greek Tzatziki Sauce

Ingredients:

1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*

1 tsp salt, plus more to taste

1 8 oz container Greek yogurt

1 clove garlic, finely minced

1 Tablespoon fresh lemon juice

1 Tablespoon olive oil

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh dill (or 1 teaspoon dried)

Freshly ground black pepper

Directions:

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.

Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth).

Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).

Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

*To remove seeds, peel the cucumber, slice in half lengthwise, then used a spoon to scoop the seeds out and dice into chunks.

Yields 4 Servings

Approved all cycles

Photo above courtesy of Judy H. – Judy’s creations always look so yummy!

Photo above courtesy of Sandra J. – I love how Sandra incorporated her Simply17 party favors into this shot of her yummy dinner!

Original article and pictures take 17ddblog.com site