Greek Turkey Meatballs & Tzatziki! The BEST combo. Made quick with your Instant Pot or skillet. Perfectly complimented with tzatziki, homemade garlic herbed pita bread and hot silky rice on the side. Meatballs are one of my favorite comfort foods, so I thought it was the perfect choice when I heard Instant Pot partnered with Save the Children to create a challenge that provides for families in need ❤️. Anytime someone shares an Instant Pot recipe, uses the #InstantPotChallenge hashtag, Instant Pot will donate a new Instant Pot Duo Nova! I LOVE that even more than I love meatballs! #InstantPotChallenge accepted 🙌 Share this tasty meatball recipe, or tag your friends on instagram! Hashtag #instantpotchallenge and spread the word about this incredible charity!
Here’s How to Make Greek Turkey Meatballs & Tzatziki:
{printable version with measurements below}
- Add ground turkey, egg, onion, garlic, parsley, bread crumbs, sea salt, dried thyme, oregano, black pepper, ground red pepper and red pepper flakes* (optional) to a bowl. Mix by hand or using your stand mixer until ingredients are well incorporated.
Shop My Favorite Kitchen Essentials for this Recipe!
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- Measure meatballs in heaping tablespoons or with a 1 ounce cookie scoop you should get about 25 meatballs. Wet hands with a little water or oil to help keep mixture from sticking as you form meatballs.
Cooking Greek Turkey Meatballs with your Instant Pot:
- Turn on sauté and set it to 6 or 7 minutes (giving it a couple to preheat) after about a minute add oil to the pot.
- Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Lightly brown both sides, about 2 minutes (don't worry about fully cooking the meatball).
- Add 1 cup of broth or water and switch instant pot settings to pressure cook on high for 3 minutes and seal lid (make sure pressure valve is also shut).
- Once pressure cooking is done let it do a natural pressure release for 3 minutes. After 3 minutes quick release remaining pressure and open lid.
- Serve meatballs with tzatziki sauce over rice with pita bread.
Cooking Greek Turkey Meatballs with CAST IRON or NONSTICK SKILLET:
- Preheat cast iron skillet over medium/high heat after a minute add oil to the skillet.
- Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Turn heat to medium to leave enough time for meatball to cook through without edges burning. Brown both sides, about 4 minutes per side around 8-10 minutes total.
- Once meatballs have browned I like to add a splash of broth (chicken or beef both work) to deglaze the skillet and add a little extra flavor!
How to make Delicious Homemade Garlic Herbed Pita Bread:
CLICK HERE to get the recipe for my favorite garlic herbed pita bread, it's ruined all other pitas for me! It is so easy to make all you need are a few simple pantry ingredients!
If you’re looking for some other delicious recipes? Check these out!
click photos to link to recipe!
EAT & ENJOY!
- Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
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Greek Turkey Meatballs & Tzatziki
Greek Turkey Meatballs & Tzatziki! The BEST combo. Made quick with your Instant Pot or skillet. Perfectly complimented with tzatziki, herbed pita and rice. #instantpot #instantpotchallenge #groundturkey #meatballs
Ingredients
- 1 lb ground turkey (93% lean)
- 1 egg
- ½ onion, grated (or chop in food processor)
- 3 cloves garlic, minced
- ¼ cup parsley, chopped
- ½ cup Panko bread crumbs (whatever you have works! I have also used homemade breadcrumbs for this)
- 1 teaspoon Maldon sea salt flakes
- ¼ cup parmesan, grated
- ½ teaspoon dried thyme
- 1 teaspoon oregano
- ⅛ teaspoon black pepper
- ⅛ teaspoon ground red pepper
- ¼ teaspoon red pepper flakes (optional for spice*)
- 2 tablespoon grape seed, olive oil, or canola oil
- 1 cup beef broth, chicken broth *use about half this amount if cooking in skillet
- 1 cup tzatziki sauce
Instructions
- Add ground turkey, egg, onion, garlic, parsley, bread crumbs, sea salt, Parmesan, dried thyme, oregano, black pepper, ground red pepper and red pepper flakes* (optional) to a bowl. Mix by hand or using your stand mixer until ingredients are well incorporated.
- Measure meatballs in heaping tablespoons or with a 1 ounce cookie scoop you should get about 25 meatballs. Wet hands with a little water or oil to help keep mixture from sticking as you form meatballs.
COOKING WITH INSTANT POT:
- Turn on sauté and set it to 6 or 7 minutes (giving it a couple to preheat) after about a minute add oil to the pot.
- Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Lightly brown both sides, about 2 minutes (don't worry about fully cooking the meatball).
- Add 1 cup of broth or water and switch instant pot settings to pressure cook on high for 3 minutes and seal lid (make sure pressure valve is also shut).
- Once pressure cooking is done let it do a natural pressure release for 3 minutes. After 3 minutes quick release remaining pressure and open lid.
- Serve meatballs with tzatziki sauce over rice with pita bread- Enjoy!
COOKING WITH CAST IRON SKILLET or NONSTICK
- Preheat cast iron skillet over medium/high heat after a minute add oil to the skillet.
- Begin adding meatballs one by one until the bottom is covered leaving a little space to turn them. Turn heat to medium to leave enough time for meatball to cook through without edges burning. Brown both sides, about 4 minutes per side around 8-10 minutes total.
- Once meatballs have browned I like to add a splash of broth (chicken or beef both work) to deglaze the skillet and add a little extra flavor!
- Serve meatballs with tzatziki sauce over rice with pita bread- Enjoy!
Nutrition
Serving: 5meatballs
DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!
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