Lemon Garlic Greek Meatballs (Ready-to-Print Version)
Juicy lemon garlic turkey meatballs with fresh herbs, served alongside a creamy, tangy tzatziki dip.
# What You’ll Need:
→ Meatballs
01 -
1 pound lean ground turkey
02 -
3 garlic cloves, minced
03 -
1 tablespoon lemon zest
04 -
2 tablespoons fresh lemon juice
05 -
1 large egg
06 -
1/2 cup plain breadcrumbs
07 -
1/4 cup finely chopped red onion
08 -
2 tablespoons fresh parsley, chopped
09 -
2 tablespoons fresh dill, chopped
10 -
1 tablespoon extra virgin olive oil
11 -
1 teaspoon salt
12 -
1/2 teaspoon freshly ground black pepper
→ Tzatziki Sauce
13 -
1 cup Greek yogurt
14 -
1/2 cup cucumber, grated and excess moisture squeezed out
15 -
1 garlic clove, grated
16 -
1 tablespoon fresh lemon juice
17 -
1 teaspoon extra virgin olive oil
18 -
1/4 teaspoon salt, to taste
# Step-by-Step Guide:
01 -
Set the oven to 400°F (200°C) to heat while preparing meatballs.
02 -
In a large bowl, mix ground turkey, minced garlic, lemon zest, lemon juice, egg, breadcrumbs, red onion, parsley, dill, olive oil, salt, and pepper until just combined. Avoid overmixing.
03 -
Shape the mixture into golf ball-sized meatballs and arrange them evenly on a parchment-lined baking sheet.
04 -
Bake for 18 to 22 minutes, turning halfway through, until golden brown and cooked thoroughly without drying out.
05 -
While meatballs bake, combine Greek yogurt, grated cucumber, grated garlic, lemon juice, olive oil, and salt in a bowl. Stir, taste, and adjust seasoning as needed.
06 -
Allow meatballs to rest for 2 minutes to retain juiciness. Serve warm accompanied by tzatziki, pita bread, or fresh salad.
# Handy Tips:
01 -
Squeezing excess moisture from the grated cucumber prevents a watery tzatziki, ensuring optimal texture.