Ingredients:

  • 1 lb ground turkey (93% lean)
  • 0.5 cup feta cheese, crumbled
  • 1 small yellow onion, grated
  • 3 cloves garlic, minced
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 0.25 cup fresh dill, chopped
  • 1 tbsp fresh oregano
  • 1 lemon, zested
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup plain Greek yogurt (2%)
  • 0.5 English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, pasted
  • 1 tbsp fresh dill, chopped for sauce
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Grate the small yellow onion directly into a large mixing bowl. Do not drain the liquid; that onion water is the secret to the moisture.
  3. Add the 1 lb ground turkey, 0.5 cup feta, 3 minced garlic cloves, 0.5 cup Panko, 1 beaten egg, 0.25 cup dill, 1 tbsp oregano, lemon zest, 1 tsp salt, and 0.5 tsp pepper to the bowl.
  4. Use your hand like a claw to gently combine the ingredients. Mix only until just incorporated. Note: Overworking the meat will lead to a tough, rubbery texture.
  5. Using a 2 tablespoon scoop, portion the meat into 1.5 inch balls. Roll them lightly between your palms to smooth the surface.
  6. Space the meatballs 1 inch apart on the sheet. Bake for 15 minutes until the tops are golden and the feta is sizzling.
  7. While the meatballs bake, grate the 0.5 English cucumber. Place it in a clean kitchen towel and squeeze with all your might until no more water comes out.
  8. In a small bowl, whisk 1 cup Greek yogurt, the dry cucumber, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove garlic paste, 1 tbsp dill, and a pinch of salt.
  9. Remove meatballs from the oven and let them rest on the pan for 3 minutes. Note: This allows the proteins to relax and lock in the juices.
  10. Plate the hot meatballs alongside the chilled tzatziki. Garnish with extra fresh herbs and a sprinkle of lemon zest for a professional finish.