Greek Style Meatballs with Tzatziki Sauce

Updated: 5 days ago


I'm always thinking up new ways to make meatballs. The options are limitless, they're perfect for a meal or snack, and everyone loves them. So when I created Greek Style Meatballs with Tzatziki Sauce, I knew my family would be happy. I combined ground turkey with a bunch of goodies, including fresh herbs, lemon, and zucchini. I then popped them in the oven. When cooked to a golden brown, we dipped them in the homemade sauce. Each bite was bursting with flavor. I served them for dinner with a Greek Salad and Pita for a delicious meal.


Ingredients for Greek Style Meatballs with Tzatziki Sauce:


Meatballs:

3 pounds ground turkey

3/4 cup shredded zucchini

3/4 cup finely minced onion

6 cloves garlic, minced

3 eggs

1 cup panko or breadcrumbs

3 tablespoons chopped mint

3 teaspoons oregano

2 teaspoons lemon zest

1 teaspoon salt

1/2 teaspoon black pepper


Tzatziki:

1 17.6 ounce container Greek Yogurt

1 English cucumber, peeled and seeded

3 cloves garlic, minced

2 tablespoons chopped fresh dill

2 teaspoons chopped mint

5 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water

3/4 teaspoon kosher salt


Time-Saving Tip: Prepare the Tzatziki a few hours in advance.


Let's see what we need.


We're ready to cook.





Combine the ingredients for the Tzatziki; set aside.








Add the meatball ingredients to a bowl and combine. Shape into small equal sized meatballs, about 66. Transfer the meatballs to a foil lined baking pan and coat the meatballs with cooking spray. Bake in a preheated 450 degree oven for 20 minutes or until golden.


They're ready. Greek Style Meatballs with Tzatziki Sauce are so delicious. They are great when served as an appetizer or great for dinner with a salad.


Enjoy!


Greek Style Meatballs with Tzatziki Sauce:


Meatballs:

  • 3 pounds ground turkey

  • 3/4 cup shredded zucchini

  • 3/4 cup finely minced onion

  • 6 cloves garlic, minced

  • 3 eggs

  • 1 cup panko or breadcrumbs

  • 3 tablespoons chopped mint

  • 3 teaspoons oregano

  • 2 teaspoons lemon zest

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper


Tzatziki:

  • 1 17.6 ounce container Greek Yogurt

  • 1 English cucumber, peeled and seeded

  • 3 cloves garlic, minced

  • 2 tablespoons chopped fresh dill

  • 2 teaspoons chopped mint

  • 5 tablespoons lemon juice

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons water

  • 3/4 teaspoon kosher salt

  • Combine the ingredients for the Tzatziki; set aside.

  • Add the meatball ingredients to a bowl and combine. Shape into small equal sized meatballs, about 66. Transfer the meatballs to a foil lined baking pan and coat the meatballs with cooking spray. Bake in a preheated 450 degree oven for 20 minutes or until golden.

  • Time-Saving Tip: Prepare the Tzatziki a few hours in advance.

2018 Cranberry Walk