Ingredients:
- 500g Lean Ground Turkey (93% lean)
- 50g Panko breadcrumbs
- 1 Large Egg, beaten
- 75g Feta cheese, crumbled
- 1 small Red Onion, grated
- 2 cloves Garlic, minced
- 2 tbsp Plucked Oregano
- 2 tbsp Plucked Parsley
- 1 tsp Dried Cumin
- 0.5 tsp Sea Salt
- 0.5 tsp Cracked Black Pepper
- 1 tbsp Olive Oil
- 250g Plain Full Fat Greek Yogurt
- 0.5 English Cucumber (squeezed dry)
- 1 tbsp EVOO
- 1 tbsp Lemon juice
- 1 tbsp Dill
- 1 clove Garlic
Instructions:
- Grate the red onion into a large bowl, making sure to catch all the liquid. Add the beaten egg, panko, garlic, and all the dried spices. Note: Letting the panko sit in the onion juice for two minutes softens the crumbs before the meat is added.
- Add the 500g ground turkey and the crumbled feta to the bowl. Use your hands to gently fold everything together until just combined. Note: Overmixing will result in a rubbery texture, so stop as soon as it looks uniform.
- Fold in the plucked oregano and parsley. Mix until the green specks are evenly distributed throughout the pale meat.
- Use your cookie scoop to portion out the mixture, then lightly roll them between damp palms. Note: Damp hands prevent the sticky turkey from clinging to your skin.
- Grate the cucumber and squeeze it in a kitchen towel until it's bone dry. Mix with the yogurt, EVOO, lemon juice, dill, and garlic paste. Stir until the sauce is glossy and thick.
- Add 1 tbsp olive oil to your skillet over medium high heat. Wait for the oil to shimmer before adding the meat.
- Place the meatballs in the pan, leaving space between them. Sear for 3 minutes until a golden brown crust forms on the bottom.
- Turn the meatballs carefully. Continue cooking for another 8 to 10 minutes, rotating every few minutes until they feel firm to the touch.
- The internal temperature should hit 165°F. Remove them from the heat immediately until the sizzling stops.
- Let the meat rest for 5 minutes. This allows the juices to redistribute so they don't run out on the first bite.