Tender, flavorful, and easy to make.
This recipe first appeared as part of a story in Edible New Mexico and was designed to make delicious use of wild turkey, but there’s no reason the non-hunters among us can’t enjoy them with meat from domesticated birds.
Turkey Greek Meatballs
The flavor here can stand up to the deeper flavor of dark meat turkey and even heirloom breeds and wild turkey if you're lucky enough to have access to them.
- 2 eggs
- 1 pound ground turkey
- 1/4 cup red onion, finely chopped
- 2 tablespoons garlic, minced
- 3/4 cup breadcrumbs
- 1 tablespoon extra virgin olive oil, plus 4 tablespoons for cooking
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 finely fresh parsley, chopped
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1/2 cup English cucumber, finely diced
- 2 tablespoons minced garlic
- 1 1/2 tablespoons lemon juice, freshly squeezed (save rind for zest)
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Place all meatball ingredients into a large bowl and mix well. If you have time, chill meatball mixture in the freezer for 10–15 minutes; it will make the meat easier to roll into balls.
- Roll meat into 1-inch balls using a heaping tablespoon of meatball mixture. Keep the balls equal in size so they cook through evenly in the frying pan. A pound of meat makes about 24 meatballs. You can also choose to bake these by placing them 1/2 inch apart on a 10x13-inch oiled baking sheet and cooking them at 350ºF for about 20 minutes. (Many heirloom breeds and wild turkey tends to be very lean and prone to drying out, frying keeps them juicier on the inside with a nice light crust on the outside.)
- To fry, heat 4 tablespoons olive oil in a medium to large frying pan until just smoking. Cook meatballs in batches of around 8, making sure they can move around the pan easily to brown while cooking. Cook each batch for 6 minutes, placing the cooked meatballs on a plate to drain.
- While your meatballs are cooking, whip up your tzatziki sauce. Mix Greek yogurt, olive oil, English cucumber, minced garlic, lemon juice, dill, salt, and pepper. Mix well and garnish with lemon zest and extra dill. Refrigerate until serving.