Greek Turkey Meatballs with Cucumber Mint Sauce and Homemade Tzatziki Dipping Sauce

24 meatballs (4 meatballs per servings)

Ingredients for Meatballs

• 1.25 lbs. ground turkey
• 1 egg
• 1/2 cup panic bread crumbs
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1 green onion, diced
• 1 teaspoon lemon zest

Ingredients for Cucumber Mint Sauce

• 1/2 cup cucumber, shredded
• 3 cups fresh mint leaves
• 1/2 cup extra-virgin olive oil
• 3 large garlic cloves
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 2 green onions
• 1/2 teaspoon salt

Ingredients for Tzatziki Dipping Sauce

• 1/2 cup shredded cucumber
• 1 cup plain greek yogurt
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice

Directions for Greek Turkey Meatballs

Preheat oven to 475 degrees.

In a large bowl, combine all meatball ingredients. Mix by hand. Roll mixture into 12-15 roughly 1.5 inch meatballs.

Spray pyrex dish with cooking spray. Place shaped meatballs into prepared pyrex dishes, slightly separated. Bake 11-13 minutes or until meatballs are completely cooked.

Directions for Cucumber Mint Sauce

Shred cucumber. Place shredded cucumber in a strainer and press down firmly to remove liquid. Pulse cucumber and remaining ingredients in a food processor until well blended, scraping sides as necessary.

Directions for Tzatzkiki Sauce

Shred cucumber. Place shredded cucumber in a strainer and press down firmly to remove liquid.

Stir together cucumber and remaining ingredients in a medium bowl.

Recipe originally found on Plating Pixels.

It’s very important to remove as much liquid as possible from the shredded cucumber so the sauce isn’t runny.

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