1-First Step: Mise en place Gather all ingredients and tools. Grate or finely chop 1/4 large red onion and mince 2 cloves garlic. Chop fresh dill if using. Beat the egg in a small bowl. Measure 1/2 cup breadcrumbs or your chosen substitute. Having everything ready saves time and prevents overmixing.

2-Second Step: Mix the meatball base In a large bowl, add 1 pound of 93/7 lean ground turkey and the minced garlic. Add the grated or finely chopped red onion, beaten egg, 1/2 cup plain breadcrumbs or panko, 1/4 cup chopped fresh dill (or 1 tablespoon dried dill), 1/2 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Use your hands or a fork to mix gently until just combined. Overworking the meat will create dense meatballs, so mix only until ingredients are evenly distributed.

3-Third Step: Shape the meatballs Use oiled hands or a small scoop to form the mixture into 14 meatballs. Aim for roughly 1-inch to 1 1/4-inch balls so cooking time is even. Place shaped meatballs on a plate or tray as you go.

4-Fourth Step: Cook the meatballs Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the meatballs in a single layer without crowding. Cook for 7-8 minutes total, turning often for even browning. The goal is a golden exterior while keeping the inside juicy. Check internal temperature with an instant-read thermometer; each meatball should reach 165°F.

5-Fifth Step: Make the tzatziki While the meatballs cook, prepare a quick tzatziki. Stir together plain Greek yogurt, grated cucumber (squeeze out excess water), a squeeze of lemon, minced garlic, chopped dill, salt, and pepper. Chill until ready to serve. Tzatziki adds creamy, tangy contrast to the warm, herby meatballs.

6-Final Step: Serve and enjoy Plate meatballs with a generous dollop of tzatziki. Serve alongside rice, a fresh salad, roasted vegetables, or in meal prep bowls. These meatballs are great hot or at room temperature, making them flexible for picnics or packed lunches.