Looking for a high-protein, flavorful, and satisfying meal? These Turkey Tzatziki Meatball Pitas are a game-changer! This dish combines juicy turkey meatballs, creamy tzatziki sauce, and tangy pickled onions, all wrapped in a warm, homemade pita. The fresh tomato-zucchini salsa adds a refreshing crunch, making it perfect for meal prep, post-gym recovery, or an easy weeknight dinner.
Ingredients List (What You Need)
For the Turkey Meatballs:
- 1 lb Ground Turkey
- 1/3 cup Red Onion, finely chopped
- 1/4 cup Seasoned Breadcrumbs
- 1/3 cup Cottage Cheese
- 4 Cloves Garlic, minced
- 1 Egg
- Seasonings: Garlic Powder, Onion Powder, Peruvian Seasoning (Whole Foods 365), Red Pepper Flakes, Cayenne, Salt, Pepper, Parsley
For the Tzatziki Sauce:
- 1/2 cup Greek Yogurt
- 3 Cloves Garlic, minced
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- 1 Tbsp Olive Oil
- Seasonings: Fresh Dill, Salt, Pepper
- Optional: 1/4 cup finely grated Cucumber
For the Pickled Red Onions (Cold Method):
- 1/2 Red Onion, thinly sliced
- 1/2 cup White Wine Vinegar
- 1/4 cup Red Wine Vinegar
- 1 Tbsp Sugar
For the Pita Bread:
- 1 cup Bread Flour (adjust as needed for consistency)
- 1 cup Plain Non-Fat Greek Yogurt
- 3 tsp Baking Powder
- Seasonings: Garlic Powder, Salt
- Optional: Parsley for topping
Additional Toppings:
- Grape Tomatoes, halved
- Chopped Zucchini
- Chopped Red Onion
- Squeeze of Lemon
Step-by-Step Instructions
Making the Turkey Meatballs:
- Preheat the oven to 350°F.
- In a large bowl, combine ground turkey, red onion, breadcrumbs, cottage cheese, garlic, egg, and seasonings. Mix well.
- Form into small meatballs.
- Heat a skillet over medium heat with avocado oil. Sear meatballs on all sides until golden brown.
- Transfer meatballs to a sheet pan and bake until the internal temperature reaches 165°F (about 15-20 minutes).
Making the Tzatziki Sauce:
- In a bowl, combine Greek yogurt, garlic, lemon zest, lemon juice, and olive oil.
- Mix in fresh dill, salt, and pepper. Adjust seasoning to taste.
- Optional: Add finely grated cucumber for extra texture.
Pickling the Red Onions (Cold Method):
- Place thinly sliced red onions in a glass jar or airtight container.
- In a separate bowl, mix together white wine vinegar, red wine vinegar, and sugar until the sugar dissolves.
- Pour the vinegar mixture over the onions, ensuring they are fully submerged.
- Seal the container and refrigerate for at least 30 minutes (overnight for best results).
Making the Pita Bread:
- In a bowl, mix together flour, Greek yogurt, baking powder, garlic powder, and salt.
- Knead the dough until smooth, adding flour if too sticky.
- Divide into 4 equal portions and roll each into a round shape.
- Heat a skillet over medium heat. Cook each pita until golden brown on one side, then flip when bubbles start forming.
Assembly & Final Touches
- Spread a generous amount of tzatziki sauce over a warm pita.
- Add turkey meatballs on top.
- Sprinkle with grape tomatoes, zucchini, and red onions.
- Top with pickled red onions for extra zing.
- Finish with a squeeze of fresh lemon juice.
Pro Tips:
- Meal Prep Friendly: These turkey meatballs store well in the fridge for up to 4 days and reheat beautifully.
- Boosting Flavor: For extra juiciness, use 85/15 ground turkey instead of extra lean.
- Pita Hack: Store-bought pita works, but homemade takes this dish to another level.
- Spice It Up: Love heat? Add harissa or sriracha for an extra kick.
This dish is the perfect balance of lean protein, fresh veggies, and bold Mediterranean flavors. Whether you’re meal-prepping or enjoying a casual dinner, these Turkey Tzatziki Meatball Pitas are sure to be a hit!
About the Creator
This delicious recipe was created by @laurrynashley! Follow her on Instagram for more incredible recipes and food inspiration.
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