Course : Appetizers | Cuisine: Greek | Servings : 2 persons | Cook Time : 20 minutes
Turkey Meatball Greek-Style Flatbreads
Turkey meatball appetizers with tzatziki on Greek flatbreads are a fantastic way to combine the flavours of traditional Greek cuisine with the lighter option of turkey. Originating from Greece, these delicious bites are a staple in Mediterranean cuisine, where meatballs, or ‘keftedes’, are often enjoyed as snacks or starters.
By swapping traditional beef or lamb meatballs for turkey, you’re making a healthier choice without compromising on flavour. Turkey is leaner than red meats, providing a lower-fat option that’s just as juicy and satisfying, making it a great alternative for those looking to enjoy their favourite dishes in a healthier way.
The addition of tzatziki, a refreshing cucumber and yoghurt-based sauce, complements the richness of the turkey meatballs perfectly. Served on soft Greek flatbreads, these turkey meatball appetizers are not only tasty but also a delightful balance of texture and flavour. The fresh herbs and tangy tzatziki make every bite a refreshing delight, ideal for any occasion—especially as part of a hearty, nourishing meal to break fast during Ramadan.
Pair these turkey meatball appetizers with a fresh Greek salad or roasted vegetables, and you’ve got yourself a quick, healthy, and delicious dish that showcases the best of Greek culinary traditions, with a modern twist.
Ingredients
- 400g pack of Riverside Foods turkey meatballs
Flatbread
- 350g gluten free plain flour
- 2 tsp baking powder
- 300ml full fat natural or plain Greek yoghurt
- 1 tsp fine salt
Tzatziki
- 60g finely grated cucumber
- 240g thick whole milk Greek yogurt
- 1 tbsp fresh lemon juice
- ½ tbsp extra-virgin olive oil
- 1 garlic clove, grated
- ¼ tsp sea salt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint (optional)
Method
- Cook the meatballs in a skillet until browned.
-
For the tzatziki, place the cucumber on a towel and squeeze out the excess water. In a bowl, combine the cucumber, yoghurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
- For the gluten-free flatbreads; add the flour, baking powder, and yoghurt to a large mixing bowl. Start by stirring with a wooden spoon until the ingredients begin to come together, then use your hands to knead the mixture into a soft, pliable dough. If the dough feels too dry, add a splash of water; if it’s too sticky, dust it with a little extra flour until you reach the right consistency. Lightly flour a board and rolling pin. Take a portion of the dough (about 1/12) and roll it into a ball. Flatten it out with a rolling pin to about 5mm thick. Heat a griddle pan over medium-low heat. You can cook the flatbreads dry, or lightly spritz the pan with olive oil for a golden finish. Place the dough onto the pan and cook for 3-5 minutes per side.
- Combine the turkey meatball, tzatziki and flatbreads with a skewer for the perfect snack.
