Provencal Turkey Meatballs with Tzatziki Sauce

Turkey Meatballs with Tzatziki Sauce

Ground turkey and savory herbs alongside cool cucumber, Greek yogurt, and bright dill top the scales on taste. Take this to work or on the trail: One serving clocks in at a whopping 16 grams of protein—a truly excellent source of energy for your body and brain.

Print Recipe

Makes 18-24 meatballs


  • 1 lb ground turkey

  • 1 large zucchini, grated (about 2 cups)

  • 4 green onions, finely chopped

  • 1 large egg

  • 4 Tbsp fresh rosemary, oregano and thyme, chopped

  • 2 cloves garlic, crushed

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 3 Tbsp avocado or canola oil


  • ½ English cucumber, grated and blotted to remove moisture 1 cup plain, low-fat Greek yogurt

  • 2 cloves garlic, minced

  • 1 Tbsp fresh dill or mint, minced

  • Juice of 1 lemon (1-2 Tbsp)


  1. Preheat oven to 425°F. Combine all meatball ingredients, except the oil. Mix with your hands and form into 18 uniform balls.

  2. Heat 2 Tbsp of oil in a large frying pan over medium heat until hot. Sear one batch of meatballs at a time, on all sides, about 4 minutes total. Add oil as needed.

  3. Line a baking sheet with parchment paper. Transfer cooked meatballs to the baking sheet and bake for 6 minutes, or until done.

  4. Make the tzatziki sauce by combining all ingredients in a small bowl. Stir well.

  5. Keep chilled until needed. Serve meatballs warm or at room temperature with tzatziki sauce.

Per 3 meatballs and 2 Tbsp sauce: 205 calories, 16g protein,
5g carbohydrate (1g fiber), 14g fat (3g sat,11g mono/poly), 580mg sodium

Seasoned Cook
For an intense herb flavor, process herbs with salt in a spice grinder. Serve as
an appetizer or as a main dish over whole grain pasta or spiralized vegetable noodles.