Greek Turkey Meatballs (Keftedes) with Homemade Tzatziki

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THE RECIPE

Greek Turkey Meatballs (Keftedes) with Homemade Tzatziki

INGREDIENTS

GREEK TURKEY MEATBALLS (KEFTEDES)

• 1 red onion, grated

• 1 lb ground turkey

• 2 garlic cloves, minced

• 1 cup panko breadcrumbs

• 1 egg

• 1/2 cup fresh parsley, finely chopped

• 6 large mint leaves, finely chopped

• 1 teaspoon fresh Greek oregano

• 1 tablespoon extra virgin olive oil

• 3/4 teaspoon salt

• Pinch of black pepper

• Greek salad and pita for serving or anything you desire!

TZATZIKI

• 1 cucumber, grated and juice squeezed out

• 1 1/4 cups plain Greek Yogurt (full fat)

• 1 tablespoon lemon juice

• 1/2 garlic clove, minced

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon salt

• Pinch of black pepper

INSTRUCTIONS

1. Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.

2. Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.

3. Measure out heaped tablespoons and dollop onto a work surface - should make around 32-35. Then roll into balls.

4. Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.

5. Cook in 2 to 3 batches: Dredge meatballs lightly in flour, shaking off excess, then place in the skillet. Roll them around and cook for 5 - 6 minutes, until nicely browned all over. Remove onto plate, cover to keep warm and repeat with remaining meatballs.

6. For the Tzatziki: Mix all of the ingredients and set aside for 30 minutes.