1. Grate half a cucumber and squeeze out all the excess moisture using a cheesecloth or clean kitchen towel.

2. In a bowl, combine Greek yogurt, drained cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate.

3. In a large bowl, combine ground turkey, minced garlic, grated red onion, parsley, dill, breadcrumbs, lemon zest, egg, salt, and pepper.

4. Mix gently until just combined—avoid overmixing to keep the texture tender.

5. Scoop about 2 tablespoons of the mixture and roll into uniform balls. You should get around 16–18 meatballs.

6. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning every few minutes to brown all sides.

7. Cook for 12–15 minutes until golden and the internal temperature reaches 165°F.

8. Serve over rice, inside pita, or with roasted vegetables.

9. Spoon chilled tzatziki over the top and garnish with extra dill and a squeeze of lemon.

10. Store leftovers in airtight containers. Meatballs last 4 days in the fridge and 3 months in the freezer. Tzatziki is best fresh within 2–3 days.