Description
These Simple Homemade Greek Meatballs are a delicious and healthy twist on a classic favorite, using lean ground chicken or turkey combined with fresh herbs like mint and parsley, and wrapped in flavorful spices. Baked to golden perfection, they make a perfect appetizer or main dish paired with creamy tzatziki sauce.
Ingredients
Scale
Meatballs
- 1 pound Ground Chicken or Turkey (Lean meats serve as the base for the meatballs.)
- 1 cup Breadcrumbs (Plain breadcrumbs provide structure and texture.)
- 1/4 cup Parsley, chopped (Adds brightness and flavor.)
- 2 tablespoons Mint, chopped (Provides a refreshing contrast.)
- 1 medium Onion, finely chopped (Contributes moisture and sweetness.)
- 2 cloves Garlic, minced (Infuses robust flavor.)
- 1 large Egg (Acts as a binder.)
- 1 teaspoon Salt (Enhances flavors.)
- 1/2 teaspoon Black Pepper (Freshly ground for best flavor.)
- 2 tablespoons Olive Oil (For frying and flavor.)
- 1 teaspoon Dried Oregano (Traditional Greek spice.)
- 1/2 teaspoon Ground Cumin (Adds depth of flavor.)
Tzatziki Sauce (Optional)
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) preparing it for baking the meatballs.
- Sauté Onion: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn.
- Combine Meat and Aromatics: In a large mixing bowl, add the ground chicken or turkey along with the sautéed onion and garlic mixture.
- Add Other Ingredients: To the bowl, add breadcrumbs, chopped parsley, chopped mint, egg, salt, pepper, dried oregano, and ground cumin. These ingredients will add flavor and texture.
- Mix Gently: Use your hands or a spoon to gently mix everything together until just combined, avoiding overmixing to keep meatballs tender.
- Form Meatballs: Shape the mixture into meatballs about 1.5 inches in diameter, ensuring even sizes for uniform cooking. Place them on a baking sheet lined with parchment paper.
- Drizzle Oil: Drizzle the remaining tablespoon of olive oil over the meatballs to help browning and flavor.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown on the outside.
- Prepare Tzatziki: While the meatballs bake, prepare a simple tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well and refrigerate until serving.
- Rest Meatballs: After baking, allow the meatballs to rest for a few minutes to let the juices redistribute.
- Serve: Serve the warm meatballs with tzatziki sauce on the side for dipping or drizzling.
Notes
- Use lean ground chicken or turkey for a healthier option that stays moist.
- Do not overmix the meatball mixture to keep them tender and juicy.
- Breadcrumbs help bind the meatballs but can be substituted with gluten-free alternatives if needed.
- Fresh herbs like mint and parsley give a signature Greek flavor, but can be adjusted to taste.
- Serving with tzatziki sauce adds a refreshing contrast and creamy texture.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm them in the oven at 350°F for 10 minutes or until heated through.
