Ingredients:

  • 5 lbs (680 g) Ground Turkey (93% lean recommended)
  • 1/2 cup (120 g) Feta Cheese, crumbled
  • 1/4 cup Fresh Parsley, finely chopped (flat-leaf preferred)
  • 2 tbsp Fresh Mint, finely chopped
  • 1 tsp Dried Oregano
  • 1/4 cup Yellow Onion or Shallot, finely grated
  • 2 cloves Garlic, minced (for meatballs)
  • 1 large Egg, lightly beaten
  • 1/4 cup Panko Breadcrumbs
  • 1 tsp Lemon Zest (from 1 small lemon)
  • 1 tbsp Olive Oil (Extra Virgin)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Plain Greek Yogurt (full-fat)
  • 1 tbsp Lemon Juice (freshly squeezed, for dip)
  • 1/2 clove Garlic, grated (for dip)
  • 1/2 tsp Dried Dill

Instructions:

  1. Prep Aromatics: Using a box grater, finely grate the onion/shallot and garlic. Transfer to a clean tea towel and squeeze out any excess liquid.
  2. Combine Wet Ingredients & Seasoning: In the large mixing bowl, whisk the egg, olive oil, salt, pepper, lemon zest, dried oregano, and the squeezed aromatics.
  3. Add Herbs and Binder: Stir in the fresh parsley, mint, and panko breadcrumbs. Let the mixture sit for 2 minutes to allow the breadcrumbs to absorb the moisture.
  4. Introduce Turkey and Feta: Add the ground turkey and crumbled feta cheese to the bowl. Using clean hands, mix the ingredients just until combined. Do not overmix.
  5. Chill: Cover the bowl and refrigerate for 15 minutes. This firms up the mixture and makes shaping easier.
  6. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. Shape Meatballs: Lightly dampen your hands with cold water. Scoop the mixture into 1.5-inch (approx. 4 cm) balls and place them evenly spaced on the prepared baking sheet.
  8. Bake: Bake for 15–16 minutes.
  9. Check for Doneness: Increase the oven temperature to high broil/grill. Broil for 2–3 minutes until the tops are lightly golden brown and slightly crispy. The internal temperature must reach 165°F (74°C).
  10. Make the Dip: While the meatballs are cooking, combine the Greek yogurt, lemon juice, grated garlic, dill, and a pinch of salt in a small bowl. Stir well until smooth. Taste and adjust seasoning if necessary.
  11. Rest: Remove the meatballs from the oven and allow them to rest for 5 minutes before serving alongside the Lemon-Yogurt Dip.