I had a craving for gyros when I made these. But alas, I didn’t have any roasted lamb handy (shocking). What I did have was a package of ground turkey—so I went with it. I also whipped up some fresh whole wheat flatbread with the help of my handy dandy bread machine, and it was beyond amazing, but you can use store-bought pita or flatbread, of course. With the wrap already taken care of, the fillings take just minutes to whip up, complete with tzatziki sauce.
These meatballs could not be easier. Simply mix up ground turkey with a few flavoring agents and cook on the stovetop in a little olive oil. For the tzatziki, just combine Greek yogurt with chopped cucumber and some spices and you’re good to go. See? Easy.
This is essentially your cast of characters: lean ground turkey, chopped onion, minced garlic, dried dill, and salt and pepper.
Mix this lovely mixture together with your hands until everything is well combined.
Form into 12 meatballs. An easy way to do this is to divide your mixture into fourths, then each fourth into thirds. Then just roll into balls with your hands.
Heat a couple teaspoons of olive oil in a large skillet over medium-high heat. Sear meatballs for about two minutes on each side.
At this point, lower the heat to medium, cover the skillet, and continue to cook until meatballs are cooked through (no pink in the middle).
For the tzatziki sauce, combine 8 ounces of plain Greek yogurt with half of a medium cucumber (peeled, seeded, and chopped). Mix in two cloves of garlic, minced, two teaspoons of olive oil, half a teaspoon of dried, crushed mint, a teaspoon of red wine vinegar, and a pinch of salt.
Do you know how to seed a cucumber? Yeah, me neither. I guessed right though—peel it and chop it in half, lengthwise. Then just scoop out the innards with a spoon. Easy-peasy. Did you further know that cucumbers taste better when they’re seeded? The seeds can have a strong bitter taste, so definitely don’t skip this step!
Serve two meatballs in a flatbread or pita with some tzatziki, lettuce, and tomato. This is a super easy and light dinner, and the meatballs keep really well for lunches the following day. No pita? No problem. You could also serve these by themselves for a low-carb meal, or on top of a Greek salad. Yum!
Makes 12 meatballs
1 pound ground turkey
2 tablespoons minced onion
2 cloves minced garlic
1 teaspoon dried dill weed
Dash salt & pepper
2 teaspoons olive oil
Mix all ingredients except olive oil until well combined. Form 12 meatballs from mixture. Heat olive oil in large skillet over medium-high heat. Sear meatballs on all sides, then reduce heat to medium and cover skillet. Continue to cook until meatballs are cooked through.
Adapted from Alton Brown
8 oz. Greek yogurt
1/2 medium cucumber, peeled, seeded, and finely chopped
2 teaspoons olive oil
1 teaspoon red wine vinegar
2 cloves garlic, minced
1/2 teaspoon dried crushed mint
Mix all ingredients. Serve with meatballs.
Four servings (3 meatballs/serving)
Approximately 10 – 12 servings