Greek Meatball Salad

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Greek Meatball Salad is a turkey meatball flavored with greek seasonings and served in a salad with tzatziki sauce. Tzatziki sauce is a cucumber and sour cream based sauce, thinned out to become a salad dressing.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: Greek

Keyword: croutons, cucumber, greek meatball salad, improv cooking challenge, sour cream, tomatoes, turkey meatballs, tzatziki sauce

Servings: servings

Calories: 553kcal

Author: NicholeL

Ingredients

For the Meatballs:

1 lb ground turkey
½ cup bread crumbs Panko or bread crumbs is fine
2 large eggs
zest of 1 lemon
1 tablespoon minced garlic
1 teaspoon cumin
1 teaspoon fresh oregano or dried
1 teaspoon fresh parsley or dried
1 teaspoon fresh mint optional
salt and pepper to taste

For the Tzatziki Sauce:

1 cup plain Greek Yogurt or sour cream
⅔ cup cucumber finely diced
1 teaspoon minced garlic or ½ teaspoon garlic powder
juice of ½ a lemon about 1 ½ tbsp
2 tablespoon good quality olive oil
1 tablespoon fresh dill chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh mint chopped

For the Salad:

4 cups lettuce of your choice
1 cup cucumber diced or chopped
1 pint grape tomatoes halved
croutons optional

Instructions

For the Meatballs:

Combine the ground turkey, bread crumbs, eggs, lemon zest, garlic, cumin, oregano, parsley, mint, salt and pepper together into a bowl.
Form into 16-20 meatballs, about a tablespoon size each.
To Bake: preheat the oven to 350 degrees and line a large baking sheet with foil. Place a cooling rack on top and spray with non stick. Place the meatballs on top and bake for 18-20 minutes. To Air Fry: add the meatballs to your air fryer, set at 380 degrees for 12-14 minutes. To Pan Fry: add a little olive oil to a large skillet over medium heat and cook the meatballs, turning to get browned on all sides for 3-4 minutes each side.

For the Sauce:

Combine the Greek yogurt (or sour cream), cucumber, lemon juice, olive oil and fresh herbs together in a small bowl.
Whisk until combined and adjust seasonings to taste.
Cover and refrigerate for at least 10 minutes before serving.

For the Salad:

Divide the lettuce into 4 bowls, then divide the cucumber and grape tomatoes among them.
Add 4-5 meatballs per bowl and drizzle the tzatziki sauce on top.
Garnish with croutons.

Notes

Dried herbs can be used in the tzatziki sauce instead of fresh. Start with 1 teaspoon of each and add more, according to your tastes.

Nutrition