Lately I’ve been OBSESSED with meatballs. I’ve been making them every week (sometimes twice) for the past month because they are so easy, healthy, and delicious! And perfect to make for meal prep. I’ve even been heating up a couple for snacks instead of reaching for a protein bar (or a million handfuls of granola and/or chips) out of the pantry. SO good!
I can’t even begin to tell you how flavorful these meatballs are. They’re made with lean ground turkey, garlic, fresh oregano, fresh parsley, fresh mint, and lemon zest. And they’re baked so they’re super healthy!
The tzatziki sauce puts them over the top. Can I just eat tzatziki with a spoon? Is that acceptable?
This is my basic recipe for tzatziki and it never fails me. I love dipping pita in it, chips, or, just eating it with a spoon.
In addition to the tzatziki, I added grape tomatoes, chopped fire roasted red peppers, red onion, feta, and a squeeze of lemon. Pure perfection.
Also, can we talk about how delicious butter lettuce is? It’s so soft and tender and I want every salad I eat to be made of butter lettuce. I usually go for mixed greens or arugula, but I need to make the switch over to butter lettuce more often.
Since butter lettuce is so tender and delicate, you could double up on the lettuce and line them with romaine, or even cabbage or radicchio. Or any heartier lettuce! Not necessary, but they will be messy if you don’t! ( Which I don’t mind 😉 )
Speaking of salads, these meatballs would be just as delicious on a bed of greens, with the tzatziki as a dressing and a squeeze of lemon! Just if you want a bowl meal that’s a tiny bit less messy!
But lettuce wraps are so fun aren’t they? I think I just love anything that slightly resembles a taco. Who’s with me?
Low Carb Greek Turkey Meatball Lettuce Wraps with Easy Tzatziki Sauce
These super delicious Greek turkey meatball lettuce wraps are a great low carb lunch or light dinner! They're served with a simple tzatziki sauce and lots of crunchy toppings!
For the meatballs
- 1.3 pounds ground turkey breast
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh oregano
- 1/2 cup chopped flat leaf parsley
- 2 teaspoons chopped fresh mint
- zest of 1/2 a lemon
- small drizzle of olive oil
- 1/4 cup crumbled feta
- 1/3 cup panko breadcrumbs
- 1 large egg
For the tzatziki
- 3/4 cup plain Greek yogurt (I used 0%, but 2% or full fat will yield a creamier result)
- juice of 1 lemon
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
- 3/4 cup diced seedless cucumber
- 1 tablespoon chopped fresh dill
- salt and pepper to taste
- 1 head butter lettuce, leaves separated
- 3/4 cup halved grape tomatoes
- 1/3 cup chopped roasted red peppers
- 1/4 cup chopped red onion
- 1/3 cup crumbled feta cheese
- lemon wedges
- chopped fresh oregano
Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.
Make the meatballs. Add the garlic, oregano, flat leaf parsley, mint, lemon zest, and olive oil to your food processor. Pulse until very finely chopped. Add to a medium mixing bowl and add the turkey, feta, breadcrumbs, egg, and a few pinches of salt and pepper. Mix until combined. (You may need to get in there with your hands!) Roll into balls (makes about 20) and place on the prepared baking sheet. Bake for 30 minutes or until cooked through.
While the meatballs are baking, make the tzatziki. In a medium bowl, combine the Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, and dill. Stir until combined. Season to taste with salt and pepper.
To build your lettuce wraps, layer a couple leaves of lettuce, and top with a few meatballs, a drizzle of tzatziki, a few grape tomato halves, red onion, a sprinkle of feta, a squeeze of lemon, and a sprinkle of fresh oregano!