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!
Ingredients
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
For serving
- 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
Instructions
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Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.
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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.
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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.
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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!