Can I use chicken instead of turkey?

Absolutely! Ground chicken works beautifully as a substitute. I actually made them with chicken just last week when my grocery store was out of turkey. The flavor is slightly milder, so I sometimes add an extra pinch of oregano or a teaspoon of lemon zest to the mix. Just be sure to use ground chicken with a bit of fat (not the super lean kind) to keep them moist

How do I prevent dry meatballs?

Oh boy, I learned this the hard way! Three secrets: First, don't overmix the meat - gentle hands make tender meatballs. Second, don't overcook them - that meat thermometer is your best friend (165°F is the magic number). And third, the breadcrumbs and egg are there for a reason - they help retain moisture. If you're skipping breadcrumbs, try soaking 1/4 cup quick oats in milk for 5 minutes instead.

Is there a dairy-free tzatziki option?

Yes! I've made this for my lactose-intolerant friends with great success. Use coconut milk yogurt (the thick, Greek-style kind) or almond milk yogurt. The flavor is slightly different but still delicious. For extra creaminess, I'll sometimes blend in a tablespoon of tahini. And if you can't do dairy at all, these meatballs are fantastic with a simple lemon-garlic olive oil drizzle too!

Can I make these ahead of time?

You bet! I often prep the meatball mixture the night before and keep it covered in the fridge. The flavors actually develop more overnight. You can also freeze uncooked meatballs (my freezer hack above) or fully cooked ones. The tzatziki is best made a few hours ahead but not more than a day - the cucumber can get watery if it sits too long.

What if I don't have fresh herbs?

While fresh parsley makes a difference, I've been in that "forgot-to-buy-herbs" panic too! Use 1 tablespoon dried parsley instead of fresh (dried herbs are more concentrated). For the oregano, stick with dried - that's what the recipe calls for anyway. In a real pinch, a teaspoon of Italian seasoning can stand in for the oregano, but the flavor won't be quite as authentically Greek.

Juicy Greek Turkey Meatballs with Tzatziki in 30 Minutes

Name: Juicy Greek Turkey Meatballs with Tzatziki in 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 lb ground turkey; 1/2 cup breadcrumbs; 1 egg; 1/4 cup chopped fresh parsley; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup grated cucumber; 1 cup Greek yogurt; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tbsp olive oil

Juicy Greek Turkey Meatballs with Tzatziki in 30 Minutes

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Juicy Greek turkey meatballs served with creamy tzatziki sauce. A flavorful and healthy twist on a classic dish.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Greek
Diet: Low Fat

Ingredients

Scale

1 lb ground turkey
1/2 cup breadcrumbs
1 egg
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated cucumber
1 cup Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp olive oil

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Instructions

Preheat oven to 375°F.
Mix turkey, breadcrumbs, egg, parsley, oregano, garlic powder, onion powder, salt, and pepper in a bowl.
Shape into 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Brown meatballs for 2-3 minutes per side.
Transfer to a baking sheet and bake for 10-12 minutes.
For tzatziki, mix yogurt, grated cucumber, lemon juice, and minced garlic in a bowl.
Serve meatballs with tzatziki sauce.

Notes

Use lean ground turkey for best results.
Squeeze excess water from grated cucumber before adding to tzatziki.
Meatballs can be frozen for up to 3 months.

Nutrition

Serving Size: 4 meatballs with sauce
Calories: 280
Sugar: 3g
Sodium: 420mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 28g
Cholesterol: 120mg

Find it online: https://kitchenuser.net/greek-turkey-meatballs-with-tzatziki-recipe/