Healthy Greek Turkey Meatballs With Tzatziki Chickpea Brownies

The pressure builds and you start counting down minutes until you eat. You remember how tight that seal feels when the float valve pops up and your pressure cooker goes full steam. It’s that little burst of anticipation that makes you wanna peek but gotta wait for the natural release to keep things juicy.

You notice the savory aroma starting to fill your kitchen as the turkey meatballs cook. That garlic and fresh dill combo is just teasing your senses, making you smile a little inside. You sense dinner’s gonna be something special tonight, even if you kept it kinda simple.

With just about 40 minutes on the clock, this meal comes together fast and feels like a win for your weeknight routine. The quick release at the end kinda feels like a celebration moment as you lift the lid and see those perfectly cooked meatballs ready to dive into. You click over to making the creamy tzatziki sauce and you’re basically home free.

Why This Recipe Works Every Single Time

• Juicy Turkey Meatballs use 93/7 lean ground turkey for perfect moistness every time. For other protein-packed options, check our Pretzel Crusted Chicken recipe.
• Fresh Dill and Garlic punch up those Mediterranean flavors in a real way. You can also explore other garlic-rich garlic chicken recipes for more inspiration.
• Breadcrumbs or almond flour keep the meatballs perfectly bound and tender. Our gluten-free baking basics guide has tips on almond flour swaps.
• Simple Cooking Method on stovetop or pressure cooker makes it foolproof. Discover other fast pressure cooker meals in our fast pressure cooker recipes collection.
• The Tzatziki Sauce adds that cool creamy tang to balance out the juices. Try our homemade tzatziki sauce recipe for extra freshness.
• Freezing Tips to prep in advance make meal prep a breeze. Learn how to freeze your meals safely at home in our freezing food tips.

What Goes Into the Pot Today

• 1lb ground turkey (I go for 93/7 lean since it stays juicy without being greasy)
• 2 cloves garlic, minced fresh or garlic powder if you’re out
• 1/4 large red onion grated or finely chopped for moisture and tick of sharpness
• 1 beaten egg to hold everything together
• 1/2 cup breadcrumbs or almond flour for a low carb option
• 1/4 cup fresh dill chopped up real fine for that authentic herbal flavor
• 1/2 tbsp dried oregano brings warmth and a classic Mediterranean vibe
• 1 tsp salt and 1/2 tsp pepper to season
• 2 tbsp olive oil for browning the meatballs and adding richness

How It All Comes Together Step by Step

Step one, you toss your ground turkey in a big bowl and add the minced garlic right on top to infuse some of its amazing aroma. Explore tips on meatball mixing in our best meatball techniques.

Step two, grate that red onion over the turkey or chop super fine so it kinda melts into the mix and keeps it juicy.

Step three, beat the egg and add it in with breadcrumbs (or almond flour if you’re doing gluten-free) along with all your herbs, oregano, salt, and pepper.

Step four, combine everything with your hands or a spoon till it’s just evenly mixed but don’t overwork it or the meatballs get tough.

Step five, shape the mixture into little balls. Then pop those on a baking sheet and toss ‘em in the freezer for about an hour so they firm up and don’t fall apart while cooking.

Step six, heat olive oil in your pressure cooker on sauté mode and gently brown meatballs turning them regularly to get even color. This takes about 7-8 minutes.

Step seven, once browned, seal the pressure cooker lid, check the float valve is set, and cook on high pressure for 5 minutes. Use a quick release once done. Meatballs should hit internal temp of 165 degrees Fahrenheit, safe and juicy!

Smart Shortcuts for Busy Days

• Make a Double Batch and freeze cooked meatballs so you just reheat when in a rush.
• Buy Pre-minced Garlic or garlic powder for saving prep time without losing flavor.
• Use Store-Bought Tzatziki if you’re short on time – it still tastes great.
• Prep Veggies like onion and dill in advance and keep them in the fridge.
• Cook Meatballs on Sauté mode right in the pressure cooker to save dishes and keep broth depth.

What It Tastes Like Fresh From the Pot

The first bite hits you with a burst of herb freshness from the dill and oregano that just sings with the lean turkey. Garlic sneaks in real nice and the little bit of onion gives a subtle sweet tang that rounds it all out.

The meatballs are so tender and juicy they practically melt in your mouth. You remember that slow release keeps them from drying out, which is kinda key here. That olive oil browned finish adds a slight crispness on the outside which gives you good texture contrast.

Then the creamy tzatziki sauce cools everything off with its tangy cucumber yogurt goodness and a hint of fresh lemon. You kinda wanna dunk every meatball in it because it’s so darn good and balances all those meaty flavors perfectly.

Keeping Leftovers Fresh and Ready

For short-term storage, pop leftovers in an airtight container and keep in the fridge. They’ll stay good for about 3-4 days which means you can definitely enjoy these again quick.

If you wanna freeze, cook the meatballs first and cool them down before sealing in a freezer-safe bag or container. When you wanna eat, just toss them in your pressure cooker or oven and heat through.

To reheat without drying out, steam a little broth or water in your pressure cooker and use quick release to keep the meatballs tender. This works way better than microwave which can be kinda hit or miss.

Everything Else You Wondered About

• Can I bake instead of cooking on stovetop? Sure! Bake at 375 degrees Fahrenheit for about 20 minutes or until internal temp hits 165°F. Turning halfway for brownness.
• Can I freeze raw meatballs? Better to freeze after cooking for best texture and safety.
• Can I swap ground turkey for chicken? Yes, but watch moisture levels because lean chicken can dry out.
• What if I don’t have fresh dill? Use dried dill at about 1 tablespoon but fresh does give that extra pop.
• How do I make tzatziki? Mix Greek yogurt with cucumber, garlic, lemon juice, dill, salt, and pepper. Chill before serving.
• Is quick release safe for meatballs? Yep it’s perfect to keep meatballs juicy without overcooking. Just watch the float valve and don’t let steam out too fast.

Enjoy cooking and savor those juicy, flavorful meatballs that come together fast and always impress. For more Mediterranean inspired meals, check out our other Mediterranean dinner recipes.

Healthy Greek Turkey Meatballs With Tzatziki Chickpea Brownies

Juicy and tender Greek-inspired turkey meatballs made with fresh herbs, garlic, and a light pressure cook, served with creamy homemade tzatziki – perfect for meal prep or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 1 hour hr 2 minutes mins

Cook Time 13 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 14 people

Cuisine: Italian

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb Ground turkey 93/7 lean
• 2 cloves Garlic minced fresh or garlic powder
• 0.25 Large red onion grated or finely chopped
• 1 Egg beaten
• 0.5 cup Breadcrumbs or almond flour
• 0.25 cup Fresh dill chopped
• 0.5 tbsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil for browning

Equipment

• 1 Mixing bowl Large
• 1 Pressure cooker with sauté mode
• 1 Baking sheet for chilling meatballs

Method

 

Cooking Instructions

1. In a large bowl, add ground turkey and minced garlic.
2. Grate red onion over turkey or finely chop, mixing it in.
3. Add the beaten egg, breadcrumbs or almond flour, dill, oregano, salt, and pepper.
4. Mix everything until just combined. Don’t overwork the mixture.
5. Shape into balls and lay on a baking sheet.
6. Freeze for one hour to firm up before cooking.
7. Heat olive oil in pressure cooker on sauté mode.
8. Brown the meatballs evenly by turning them often (about 7-8 minutes).
9. Seal the lid and set to high pressure for 5 minutes.
10. Once cooked, use quick release, then check internal temperature (should be 165°F).

Notes

For best results, serve with homemade tzatziki and refrigerate or freeze leftovers properly. Meatballs reheat great with a steam method to avoid drying out.