What You'll Need for the Turkey Meatballs
(will make about 2 dozen that are a tad larger than a golf ball):
Ground turkey tenders (or ground turkey breast), 2 pounds
Oats or breadcrumbs, about 1/2 cup (optional)- I use gluten-free oats or breadcrumbs but you don't have to if you can tolerate gluten.
Parsley, fresh, 1/2 bunch (about 3/4 cup), chopped
Sundried tomatoes, 1/2 cup, chopped
Red onion, 1/2 a medium sized, finely diced
Feta Cheese, 1 cup crumbled
Garlic, 1 T, minced
Black Pepper, 1 tsp.
Place ground turkey in large mixing bowl and keep refrigerated until ready to mix with other ingredients. Chop parsley and place into another mixing bowl. Chop sun-dried tomatoes to bite sized pieces and add to bowl with the parsley. Add red onion. Add feta and garlic. Pull out the turkey from refrigerator and add eggs to the turkey. Pour mixing bowl with the parsley and other ingredients into the turkey bowl. Mix. Add oatmeal. Mix again. Roll ground turkey mixture into golf ball sized balls and place in baking dish. Bake at 350 degrees for about 45 minutes.
What you’ll need for the Tzatziki:
3/4 cup Greek yogurt, plain
1/2 cup sour cream, full fat
1/3 cup fresh dill
1 lemon, preferably organic, zest and juice
1 T white vinegar
2 T garlic powder
¼ cup olive oil
Salt to taste
Place sour cream and Greek yogurt in a medium mixing bowl. Finely chop dill. Set a few pinches aside for show. Add the rest to the sour cream/yogurt mixture. Mix in garlic powder, vinegar, olive oil, lemon juice, and salt to taste. Top with lemon zest and a couple pinches of dill.
Putting it all together:
Place 2 meatballs each on large lettuce leaves. I like to use a Boston bibb lettuce or romaine because it's more sturdy when eating. Place about 1 T Tzatziki on each lettuce wrap. Garnish with red onion slices and more parsley if desired.