Turkey Zucchini Meatballs with Creamy Tzatziki
Juicy turkey meatballs with zucchini, paired with a creamy Tzatziki sauce, offering a delightful Mediterranean-inspired meal.
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl large
- 1 grater
Ingredients
Meatballs
- 1 lb ground turkey
- 1 cup grated zucchini excess water removed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 egg
- 1 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber excess water removed
- 1 clove garlic minced
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F. In a large mixing bowl, combine ground turkey, grated zucchini, breadcrumbs, onion, garlic, egg, cumin, and paprika. Season with salt and pepper. Mix until well combined.
- Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through. For a crispier texture, broil for an additional 3-5 minutes.
- In a medium bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, and olive oil. Stir until smooth. Season with salt and pepper to taste. Chill until ready to serve.
Serving
- Place the cooked meatballs on a serving platter. Drizzle with Tzatziki sauce or serve it on the side as a dip.
Storage
- Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs in the oven or microwave before serving.
Notes
Pro Tips: Grate zucchini finely and squeeze out excess water to prevent soggy meatballs. Use fresh dill for best flavor in Tzatziki. Ensure meatballs are uniform for even cooking. Add breadcrumbs if mixture is too wet.
Ingredient Substitutions: Substitute turkey with chicken for a different flavor. Use almond flour instead of breadcrumbs for a gluten-free option.
How to Serve: Serve with a side of roasted vegetables or over a bed of rice for a complete meal.
Storage & Freshness: Store meatballs and sauce separately in fridge for up to 3 days. For longer storage, freeze meatballs for up to 2 months.
Make-Ahead Tips: Prepare meatballs in advance and freeze. Thaw and bake when ready to serve.
Ingredient Substitutions: Substitute turkey with chicken for a different flavor. Use almond flour instead of breadcrumbs for a gluten-free option.
How to Serve: Serve with a side of roasted vegetables or over a bed of rice for a complete meal.
Storage & Freshness: Store meatballs and sauce separately in fridge for up to 3 days. For longer storage, freeze meatballs for up to 2 months.
Make-Ahead Tips: Prepare meatballs in advance and freeze. Thaw and bake when ready to serve.