Mediterranean Meatballs with Tzatziki Sauce

These bites are loaded with fresh vegetables including zucchini and onion with salty bites of capers and sweet-chewy hits of sun-dried tomatoes.

They’re simple to make and since they can be prepared in advance, they were perfect for a party.

Tzatziki is a mediterranean-style sauce made with cucumber, yogurt and mint. It should be made the day of serving and it can’t be frozen, but it’s very simple to prep and comes together quickly. It complements everything from lamb to pork to poultry. You can serve it with gyros or in this case, as the perfect condiment to go with these outstanding meatballs. To make this a more substantial bite, serve the meatballs slider-style with the tzatziki on little dinner rolls with a few leaves of peppery arugula.

Find the tzatziki sauce recipe here.

Mediterranean Meatballs with Tzatziki Sauce

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• Author: Lisa Lotts
• Total Time: 50 minutes
• Yield: About 30 meatballs (6–8 servings) 1x

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Description

Spiced turkey bites are filled with sweet of sun-dried tomatoes and a tzatziki dip. Serve as an appetizer or inside of a sandwich or pita for a main meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 lb (900 g) ground turkey (1 lb 6% fat + 1 lb 1% fat works well)
• 2 tbsp (30 ml) olive oil
• 1 medium onion, finely chopped
• Pinch of salt
• 1 medium zucchini, grated
• 1 1/2 tbsp capers, chopped
• 1/2 cup (75 g) sun-dried tomatoes, chopped
• 2 slices whole wheat bread (or white bread)
• 1/2 cup (120 ml) parsley
• 1 egg
• 1 large clove garlic, finely chopped
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1/2 cup (50 g) shredded or grated Parmesan cheese
• 2 tbsp finely chopped fresh mint

Tzatziki Sauce

• 1 cup (240 ml) plain Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 1 small clove garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp fresh mint, finely chopped
• Salt and pepper, to taste

For Sliders

• Arugula
• Small dinner rolls

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Instructions

1. Preheat oven to 375°F. Prepare two baking sheets — line them with foil and spray with cooking spray.
2. Heat 1 tbsp olive oil over medium-high heat in a medium skillet. Add the onions and a pinch of salt and cook until translucent. Transfer onions to a large bowl.
3. Add the remaining tbsp of olive oil to the skillet and add the grated zucchini. Sprinkle with a pinch of salt and cook until wilted and softened, about 5 minutes. Transfer zucchini to the bowl with the onions. Add the capers and sun-dried tomatoes and stir to combine.
4. Place the bread in the bowl of a mini food processor and pulse until you have fine bread crumbs. Add the parsley and pulse several times until parsley is chopped and well combined with the bread crumbs. Transfer to the bowl. Add the egg, garlic, kosher salt, black pepper, Worcestershire sauce, Parmesan, and mint, and stir.
5. Add the turkey and using your hands work it into the binder until well combined. Scoop out a tbsp of turkey mixture and roll it between your hands to form a meatball. Place the meatballs on the baking sheet about 1 inch apart. Bake for 20–25 minutes until lightly browned and cooked through.
6. Meanwhile, make the tzatziki sauce: combine the garlic, lemon juice, mint, and grated cucumber in a small bowl and stir. Add the yogurt and stir to combine. Season with salt and pepper. Cover and chill until ready to serve.
7. Transfer the meatballs to a platter and serve the tzatziki on the side.
8. For meatball sliders, cut small dinner rolls in half. Add arugula to the bottom half of the roll. Top with a meatball, a dollop of tzatziki, and the other half of the roll.

Notes

• Tzatziki is best made fresh on the day you serve it — it doesn’t freeze well.
• Squeeze the grated cucumber as dry as you can before mixing in, otherwise the sauce goes watery.
• Make it ahead and keep it covered in the fridge until the meatballs are ready.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main, Appetizer
• Cuisine: Mediterranean-Inspired

Nutrition

• Serving Size: 4 meatballs with sauce
• Calories: 220

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