Provençal Turkey Meatballs with Tzatziki Sauce

Makes 18-24 meatballs



  • 1 pound ground turkey
  • 1 large zucchini, grated (about 2 cups)
  • 4 green onions, finely chopped
  • 1 large egg
  • 4 Tablespoons fresh rosemary, oregano and thyme, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 Tablespoon avocado or canola oil


  • ½ Cucumber, grated and
  • blotted to remove moisture
  • 1 cup plain, low-fat Greek yogurt
  • 2 garlic cloves, minced
  • 1 Tablespoon fresh dill or mint, minced
  • Juice of 1 lemon (1-2 Tablespoons)

Seasoned Cook: For an intense herb flavor, process herbs with salt in a spice grinder. Serve as an appetizer or as a main dish over whole grain pasta or spiralized vegetable noodles.


  • Preheat oven to 425°F. Combine all meatball ingredients, except the oil. Mix with your hands and form 18 uniform balls.
  • Heat 2 Tablespoons of oil in a large frying pan over medium heat until hot. Sear one batch of meatballs at a time, on all sides, about 4 minutes total. Add oil as needed.
  • Line a baking sheet with parchment paper. Transfer cooked meatballs to the baking sheet and bake for about 6 minutes.
  • Make the tzatziki sauce by combining all ingredients in a small bowl. Stir well.
  • Keep chilled until needed. Serve meatballs warm or at room temperature with tzatziki sauce.

Per 3 meatballs and 2 Tablespoons sauce: 205 calories, 16g protein, 5g carbohydrate (1g fiber), 14g fat (3g sat, 11g mono/poly), 580mg sodium