Greek Sheet-Pan Turkey Meatballs with Lentil Tabbouleh & Cucumber Tzatziki
Fast sheet-pan turkey meatballs served over a bright lentil tabbouleh with cucumber tzatziki for a fresh spring lunch.
Best for Lean protein + legume fiber, bright spring lunch
This is a practical, spring-forward Greek lunch: lean turkey meatballs roasted on a sheet pan for easy cleanup, paired with a herb-heavy lentil tabbouleh and cool cucumber tzatziki. The lentils deliver legume fiber and the turkey provides lean protein, while parsley, mint and cucumber keep the plate bright and fresh. Make the tabbouleh and tzatziki first, roast the meatballs, then assemble for an easy, satisfying midday meal or meal-prep box.
Ingredients
- 500 g lean ground turkey , 7–10% fat
- 120 g green lentils , rinsed
- 1 large cucumber , divided — 1/2 diced for tabbouleh, 1/2 grated and squeezed for tzatziki
- 150 g Greek yogurt , full-fat or 2% for tzatziki
- 40 g plain breadcrumbs , or panko
- 1 large eggs , beaten
- 1 Small red onion , finely grated or minced (about 60 g)
- 2 garlic cloves , minced (divide between meatballs and tzatziki)
- 30 g fresh parsley , finely chopped (about 1/2 cup)
- 10 g fresh mint , finely chopped (about 1/4 cup)
- 1 lemon , zest and juice, divided
- 30 ml olive oil , divided
- 1 dried oregano , tsp dried oregano
- 5 g kosher salt , divided (about 1 tsp)
- 1 g black pepper , about 1/2 tsp
- 50 g Crumbled feta , for serving (optional – can be omitted)
Instructions
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1
Cook the lentils: place lentils in a medium saucepan with 600 ml cold water and a pinch of salt. Bring to a gentle boil, then simmer, uncovered, until tender but not mushy, about 18–20 minutes. Drain, spread on a tray to cool and shed steam.
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2
Make the cucumber tzatziki: grate the reserved half cucumber, sprinkle with 1/2 teaspoon salt and let sit 5 minutes, then squeeze out excess water in a clean tea towel. Mix drained cucumber with 150 g Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil and a pinch of pepper. Chill while you make the rest.
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3
Prepare meatball mixture: in a large bowl combine 500 g turkey, grated onion, beaten egg, 40 g breadcrumbs, 1 tsp dried oregano, zest of 1 lemon, 2 minced garlic cloves (reserve one for tzatziki as noted), 15 g chopped parsley, 5 g chopped mint, 3 g salt and 1 g pepper. Mix gently to combine — don’t overwork.
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4
Form and roast meatballs: preheat oven to 200°C. Line a baking sheet with parchment, oil lightly. Shape mixture into 18–20 meatballs (about 28–30 g each) and space on the sheet. Roast until browned and cooked through, about 18–22 minutes, turning once halfway; internal temp should reach 72°C.
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5
Assemble the lentil tabbouleh: while meatballs roast, combine cooled lentils with the diced cucumber half, remaining chopped parsley and mint, 2 tbsp olive oil, 2 tbsp lemon juice, remaining lemon zest, and salt and pepper to taste. Toss and let sit 5 minutes to blend flavors.
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6
Serve: mound lentil tabbouleh on plates or a lunch box, top with warm turkey meatballs, spoon on cucumber tzatziki and sprinkle with optional crumbled feta and an extra drizzle of olive oil. Finish with lemon wedges for squeezing.