Lemon Herb Turkey Greek Meatball Plate with Homemade Tzatziki

75 mins
Serves 4
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Directions

  1. 1Slice one russet potato into wedges.
  2. 2Slice one russet potato into wedges.
  3. 3Slice one russet potato into wedges.
  4. 4Soak the potato wedges in ice water for 30 minutes.
  5. 5Soak the potato wedges in ice water for 30 minutes.
  6. 6Soak the potato wedges in ice water for 30 minutes.
  7. 7Pat the potato wedges dry.
  8. 8Pat the potato wedges dry.
  9. 9Pat the potato wedges dry.
  10. 10Drizzle avocado oil over the potato wedges.
  11. 11Drizzle avocado oil over the potato wedges.
  12. 12Drizzle avocado oil over the potato wedges.
  13. 13Season the potato wedges with garlic salt.
  14. 14Season the potato wedges with garlic salt.
  15. 15Season the potato wedges with garlic salt.
  16. 16Add paprika to the potato wedges.
  17. 17Add paprika to the potato wedges.
  18. 18Add paprika to the potato wedges.
  19. 19Season the potato wedges with pepper.
  20. 20Season the potato wedges with pepper.
  21. 21Season the potato wedges with pepper.
  22. 22Transfer the seasoned potato wedges to a baking sheet.
  23. 23Transfer the seasoned potato wedges to a baking sheet.
  24. 24Transfer the seasoned potato wedges to a baking sheet.
  25. 25Bake the potato wedges at 420°F for 25-30 minutes.
  26. 26Bake the potato wedges at 420°F for 25-30 minutes.
  27. 27Bake the potato wedges at 420°F for 25-30 minutes.
  28. 28Combine 1lb extra lean ground turkey, 1/4 cup chopped dill, 1/2 cup panko, 1/4 red onion, 1 egg, 3 minced garlic cloves, juice from 1/2 lemon, 1/2 tbsp oregano, 1 tsp paprika, 1/4 tsp dried basil, salt, and pepper in a large bowl.
  29. 29Combine 1lb extra lean ground turkey, 1/4 cup chopped dill, 1/2 cup panko, 1/4 red onion, 1 egg, 3 minced garlic cloves, juice from 1/2 lemon, 1/2 tbsp oregano, 1 tsp paprika, 1/4 tsp dried basil, salt, and pepper in a large bowl.
  30. 30Combine 1lb extra lean ground turkey, 1/4 cup chopped dill, 1/2 cup panko, 1/4 red onion, 1 egg, 3 minced garlic cloves, juice from 1/2 lemon, 1/2 tbsp oregano, 1 tsp paprika, 1/4 tsp dried basil, salt, and pepper in a large bowl.
  31. 31Mix all the meatball ingredients until well combined.
  32. 32Mix all the meatball ingredients until well combined.
  33. 33Mix all the meatball ingredients until well combined.
  34. 34Roll the mixture into 1-inch meatballs.
  35. 35Roll the mixture into 1-inch meatballs.
  36. 36Roll the mixture into 1-inch meatballs.
  37. 37Sear the meatballs on medium heat for 2-3 minutes on each side in a cast iron pan.
  38. 38Sear the meatballs on medium heat for 2-3 minutes on each side in a cast iron pan.
  39. 39Sear the meatballs on medium heat for 2-3 minutes on each side in a cast iron pan.
  40. 40Transfer the seared meatballs to a baking sheet.
  41. 41Transfer the seared meatballs to a baking sheet.
  42. 42Transfer the seared meatballs to a baking sheet.
  43. 43Bake the meatballs at 400°F for 8-10 minutes until the internal temperature reaches 165°F.
  44. 44Bake the meatballs at 400°F for 8-10 minutes until the internal temperature reaches 165°F.
  45. 45Bake the meatballs at 400°F for 8-10 minutes until the internal temperature reaches 165°F.
  46. 46Slice 2 mini cucumbers.
  47. 47Slice 2 mini cucumbers.
  48. 48Slice 2 mini cucumbers.
  49. 49Chop 3/4 cup cherry tomatoes.
  50. 50Chop 3/4 cup cherry tomatoes.
  51. 51Chop 3/4 cup cherry tomatoes.
  52. 52Chop 1/4 red onion.
  53. 53Chop 1/4 red onion.
  54. 54Chop 1/4 red onion.
  55. 55Slice 2 artichoke hearts.
  56. 56Slice 2 artichoke hearts.
  57. 57Slice 2 artichoke hearts.
  58. 58Add kalamata olives to the salad.
  59. 59Add kalamata olives to the salad.
  60. 60Add kalamata olives to the salad.
  61. 61Transfer the sliced cucumbers, chopped cherry tomatoes, kalamata olives, artichoke hearts, and roasted red pepper to a large bowl.
  62. 62Transfer the sliced cucumbers, chopped cherry tomatoes, kalamata olives, artichoke hearts, and roasted red pepper to a large bowl.
  63. 63Transfer the sliced cucumbers, chopped cherry tomatoes, kalamata olives, artichoke hearts, and roasted red pepper to a large bowl.
  64. 64Add 1 tsp basil to the salad.
  65. 65Add 1 tsp basil to the salad.
  66. 66Add 1 tsp basil to the salad.
  67. 67Add 1 tsp dill and 1/4 tsp oregano to the salad.
  68. 68Add 1 tsp dill and 1/4 tsp oregano to the salad.
  69. 69Add 1 tsp dill and 1/4 tsp oregano to the salad.
  70. 70Add 1 tbsp red wine vinegar to the salad.
  71. 71Add 1 tbsp red wine vinegar to the salad.
  72. 72Add 1 tbsp red wine vinegar to the salad.
  73. 73Add 1 tbsp olive oil to the salad.
  74. 74Add 1 tbsp olive oil to the salad.
  75. 75Add 1 tbsp olive oil to the salad.
  76. 76Season the salad with salt and pepper.
  77. 77Season the salad with salt and pepper.
  78. 78Season the salad with salt and pepper.
  79. 79Mix the salad ingredients until well combined.
  80. 80Mix the salad ingredients until well combined.
  81. 81Mix the salad ingredients until well combined.
  82. 82Peel and grate 1 cucumber, then drain its water.
  83. 83Peel and grate 1 cucumber, then drain its water.
  84. 84Peel and grate 1 cucumber, then drain its water.
  85. 85Add 1/2 cup plain Greek yogurt to a bowl.
  86. 86Add 1/2 cup plain Greek yogurt to a bowl.
  87. 87Add 1/2 cup plain Greek yogurt to a bowl.
  88. 88Add the grated cucumber to the yogurt.
  89. 89Add the grated cucumber to the yogurt.
  90. 90Add the grated cucumber to the yogurt.
  91. 91Add 1/4 cup chopped dill to the mixture.
  92. 92Add 1/4 cup chopped dill to the mixture.
  93. 93Add 1/4 cup chopped dill to the mixture.
  94. 94Add 3 grated garlic cloves to the mixture.
  95. 95Add 3 grated garlic cloves to the mixture.
  96. 96Add 3 grated garlic cloves to the mixture.
  97. 97Add 1 tbsp red wine vinegar to the mixture.
  98. 98Add 1 tbsp red wine vinegar to the mixture.
  99. 99Add 1 tbsp red wine vinegar to the mixture.
  100. 100Squeeze juice from 1/2 lemon into the mixture.
  101. 101Squeeze juice from 1/2 lemon into the mixture.
  102. 102Squeeze juice from 1/2 lemon into the mixture.
  103. 103Season the tzatziki with salt and pepper.
  104. 104Season the tzatziki with salt and pepper.
  105. 105Season the tzatziki with salt and pepper.
  106. 106Mix the tzatziki ingredients until well combined and refrigerate.
  107. 107Mix the tzatziki ingredients until well combined and refrigerate.
  108. 108Mix the tzatziki ingredients until well combined and refrigerate.
  109. 109Assemble the plate with one serving of tzatziki as a base.
  110. 110Assemble the plate with one serving of tzatziki as a base.
  111. 111Assemble the plate with one serving of tzatziki as a base.
  112. 112Add turkey meatballs to the plate.
  113. 113Add turkey meatballs to the plate.
  114. 114Add turkey meatballs to the plate.
  115. 115Add Greek salad to the plate.
  116. 116Add Greek salad to the plate.
  117. 117Add Greek salad to the plate.
  118. 118Add baked potato wedges to the plate.
  119. 119Add baked potato wedges to the plate.
  120. 120Add baked potato wedges to the plate.
  121. 121Garnish with dill and serve.
  122. 122Garnish with dill and serve.
  123. 123Garnish with dill and serve.

Ingredients

  • 1 lb Extra lean ground turkey
  • 1 lb Extra lean ground turkey
  • 1 lb Extra lean ground turkey
  • 0.25 cup Chopped dill
  • 0.25 cup Chopped dill
  • 0.25 cup Chopped dill
  • 0.5 cup Panko
  • 0.5 cup Panko
  • 0.5 cup Panko
  • 0.25 a red onion Red onion
  • 0.25 a red onion Red onion
  • 0.25 a red onion Red onion
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 3 Minced garlic cloves
  • 3 Minced garlic cloves
  • 3 Minced garlic cloves
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 0.5 tbsp Oregano
  • 0.5 tbsp Oregano
  • 0.5 tbsp Oregano
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 0.25 tsp Dried basil
  • 0.25 tsp Dried basil
  • 0.25 tsp Dried basil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 2 sliced Mini cucumbers
  • 2 sliced Mini cucumbers
  • 2 sliced Mini cucumbers
  • 0.75 cup Chopped cherry tomatoes
  • 0.75 cup Chopped cherry tomatoes
  • 0.75 cup Chopped cherry tomatoes
  • 0.25 a red onion Red onion
  • 0.25 a red onion Red onion
  • 0.25 a red onion Red onion
  • 2 Sliced artichoke hearts
  • 2 Sliced artichoke hearts
  • 2 Sliced artichoke hearts
  • 1 Roasted red pepper
  • 1 Roasted red pepper
  • 1 Roasted red pepper
  • Kalamata olives
  • Kalamata olives
  • Kalamata olives
  • 1 tbsp Red wine vinegar
  • 1 tbsp Red wine vinegar
  • 1 tbsp Red wine vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tsp Dill
  • 1 tsp Dill
  • 1 tsp Dill
  • 1 tsp Basil
  • 1 tsp Basil
  • 1 tsp Basil
  • 0.25 tsp Oregano
  • 0.25 tsp Oregano
  • 0.25 tsp Oregano
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 0.5 cup Chobani nonfat plain Greek yogurt
  • 0.5 cup Chobani nonfat plain Greek yogurt
  • 0.5 cup Chobani nonfat plain Greek yogurt
  • 1 Peeled and grated cucumber
  • 1 Peeled and grated cucumber
  • 1 Peeled and grated cucumber
  • 0.25 cup Chopped dill
  • 0.25 cup Chopped dill
  • 0.25 cup Chopped dill
  • 0.5 lemon Lemon juice
  • 0.5 lemon Lemon juice
  • 0.5 lemon Lemon juice
  • 1 tbsp Red wine vinegar
  • 1 tbsp Red wine vinegar
  • 1 tbsp Red wine vinegar
  • 3 Grated garlic cloves
  • 3 Grated garlic cloves
  • 3 Grated garlic cloves
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 300 g Russet potato
  • 300 g Russet potato
  • 300 g Russet potato
  • Garlic salt
  • Garlic salt
  • Garlic salt
  • Paprika
  • Paprika
  • Paprika
  • Pepper
  • Pepper
  • Pepper
  • Avocado oil
  • Avocado oil
  • Avocado oil

Equipment

Cutting boardKnifeLarge bowlBaking sheetOvenCast iron panTongsGrater

Tips

  • Bake meatballs until internal temperature reaches 165°F.
  • Drain water from grated cucumber for tzatziki.
  • Garnish the assembled plate with dill before serving.