I love to make all different variations of meatballs. Turkey is a delicious and lean alternative to ground beef. The Tzatziki sauce is a cool and crunchy accompaniment to these Greek style meatballs. Every bite is full of different flavors and textures. I chose to serve them on a bed of baby arugula, because I feel that the peppery bite ties in perfectly with the other ingredients.
For the Meatballs:
- 1 20 oz. Package of Lean Ground Turkey
- 1 Shallot, Diced
- 1 Garlic Clove, Minced or Grated
- 1 Roma Tomato, Diced
- ½ of a Bell Pepper, Diced
- ¼ Cup Panko Bread Crumbs
- 3 tbsp. Feta or Goat Cheese
- 1 Egg
- The Juice of ½ of a Lemon
- ¼ tsp. Ground Cumin
- ½ tsp. Kosher Salt
- ½ tsp. White Pepper
For the Tzatziki Sauce:
- 1 Cup Strained Greek Yogurt
- 1 Cup Sour Cream
- 1 Cucumber, Peeled, Seeded and Diced
- ½ tbsp. Vinegar
- Zest of 1 Lemon
- The juice of ½ of a Lemon
- 1-2 Garlic Cloves, Minced or Grated
- ½ tsp. Salt
- ¼ tsp. White Pepper
- 2 tsp. Fresh Dill, Chopped
- Preheat the oven to 400 Degrees F. Lightly oil the inside of a 3 qt. baking dish.
- For the meatballs, combine all of the ingredients together, and mix thoroughly.
- Form meatballs about the size of 1 tablespoon.
- Place them in the oiled baking dish, and bake until cooked through, about 15-20 minutes
- Meanwhile for the sauce, In a medium bowl whisk together the yogurt and sour cream, season with the salt and pepper.
- Then add in vinegar, garlic, lemon juice, and lemon zest.
- Stir until well blended. Lastly, add in the cucumber and fresh dill.
- Serve sauce along side of the meatballs, or generously drizzle on top.