Preparing the Tzatziki Sauce (Do this first!):

The secret to exceptional tzatziki lies in removing excess moisture from the cucumber and allowing the flavors to marry.

1. Grate and Drain the Cucumber: Wash the cucumber thoroughly. If using a regular cucumber, peel it and slice it in half lengthwise, then scoop out the seeds with a spoon. For English cucumbers, peeling and seeding is often optional as their skin is thinner and seeds are smaller. Grate the cucumber using the large holes of a box grater.
2. Squeeze Out Excess Water: Place the grated cucumber in a clean kitchen towel or several layers of paper towels. Gather the ends and twist tightly, squeezing out as much liquid as possible over a sink or bowl. This step is crucial to prevent a watery tzatziki. You’ll be surprised how much water comes out! Discard the liquid.
3. Combine Tzatziki Ingredients: In a medium bowl, combine the drained, grated cucumber, Greek yogurt, minced garlic, fresh lemon juice, extra virgin olive oil, chopped fresh dill (or mint), salt, and white pepper (if using).
4. Mix and Chill: Stir everything together until well combined. Taste and adjust seasoning if necessary – you might want a little more salt or lemon juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (ideally 1-2 hours) to allow the flavors to meld and intensify. The longer it chills, the better it tastes.

Making the Greek Turkey Meatballs:

Now, let’s move on to creating those flavorful turkey meatballs.

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. If not using parchment, lightly grease the baking sheet with olive oil.
2. Combine Wet and Aromatic Ingredients: In a large mixing bowl, combine the grated or minced yellow onion, minced garlic, lightly beaten egg, chopped fresh parsley, chopped fresh mint, dried oregano, lemon zest, 2 tablespoons of extra virgin olive oil, salt, and black pepper. If you’re using feta cheese, add it here. Mix these ingredients well to ensure the flavors are evenly distributed before adding the turkey.
3. Add Ground Turkey and Breadcrumbs: Add the ground turkey and panko breadcrumbs to the bowl with the herb mixture.
4. Mix Gently: Using your hands or a sturdy spoon, gently combine all the ingredients until just mixed. Be careful not to overmix, as this can lead to tough meatballs. The mixture should be uniform, but don’t work it more than necessary.
5. Form the Meatballs: Lightly wet your hands with cold water (this prevents the mixture from sticking to your hands). Scoop out portions of the turkey mixture (about 1.5 to 2 tablespoons each for medium-sized meatballs, or about 1-1.5 inches in diameter). Gently roll the mixture between your palms to form uniform meatballs.
6. Arrange on Baking Sheet: Place the formed meatballs in a single layer on the prepared baking sheet, ensuring they are not touching each other to allow for even baking and browning. You should get approximately 24-30 meatballs, depending on their size.

Baking the Meatballs:

Baking is a healthier and less messy way to cook meatballs, and it allows them to cook evenly.

1. Bake: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the meatballs are golden brown on the outside and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
2. Optional Browning: If you prefer a crispier exterior, you can broil the meatballs for the last 2-3 minutes of cooking. Keep a close eye on them to prevent burning.
3. Rest: Once cooked, remove the meatballs from the oven and let them rest for a few minutes before serving. This helps them retain their juices.