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Greek Turkey Meatballs for Two with Tzatziki & Warm Pita

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Total Time 28 minutes
Servings: 2
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 300 g about 10 oz lean ground turkey
  • 2 tbsp crumbled feta cheese
  • 1 garlic clove minced
  • Zest of half a lemon
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 tsp olive oil for cooking
  • 2 large pita breads warmed
  • For the tzatziki: 5 tbsp plain Greek yogurt 3 tbsp cucumber grated and squeezed dry, 1/2 garlic clove minced, 1 tsp lemon juice, pinch of dried dill, salt to taste
  • To serve: sliced cucumber sliced tomato, fresh parsley

Method
 

  1. Make the tzatziki first: combine the Greek yogurt, squeezed grated cucumber, minced garlic, lemon juice, dill, and salt. Stir well and refrigerate until serving.
  2. In a bowl, combine the ground turkey, crumbled feta, minced garlic, lemon zest, fresh parsley, dried oregano, salt, and pepper. Mix until just combined — do not overwork the mixture or the meatballs will be dense.
  3. Divide and roll into 10–12 equal meatballs, about the size of a golf ball.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Add the meatballs and sear for 2 minutes per side until golden brown all over.
  5. Transfer the skillet to a 400°F (200°C) oven and bake for 8–10 minutes until the meatballs are cooked through to 165°F (74°C).
  6. While the meatballs finish in the oven, warm the pita breads in a dry pan for 30 seconds per side or briefly in the microwave under a damp paper towel.
  7. Plate each serving with 5–6 meatballs alongside a generous spoonful of tzatziki, sliced cucumber, sliced tomato, and a warm pita. Scatter fresh parsley over the meatballs.

Notes

Ground turkey is one of the most affordable lean proteins available and takes Mediterranean flavours exceptionally well. Buying a larger pack and portioning it into 300g portions to freeze is the most cost-effective way to use it regularly. The small amount of feta in the meatballs adds a surprising amount of flavour and moisture for very little cost — a block of feta from the grocery store typically costs less than two dollars and covers multiple recipes when stored in brine.