🌶️🦃🍝🥒🍅 Greek Turkey Meatball Pasta with Creamy Roasted Red Pepper Tzatziki
Yields: 4 servings
Prep time: 25 minutes
Cook time: 25-30 minutes
Ingredients:
🦃 Greek-Spiced Turkey Meatballs:
1 lb lean ground turkey
¼ cup finely chopped red onion
2 cloves garlic, minced 🧄
1 tbsp fresh oregano, chopped 🌿 (or 1 tsp dried)
1 tsp dried mint (optional, but very Greek!)
½ tsp ground cumin
¼ cup plain breadcrumbs (whole wheat if preferred)
1 large egg, lightly beaten
Salt & freshly cracked black pepper to taste
1 tbsp olive oil (for cooking meatballs)
🍝🥒🍅 Whole Wheat Fusilli Pasta & Salad Elements:
8 oz whole wheat fusilli pasta
1 large cucumber, deseeded and diced
1 pint cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
¼ cup finely chopped fresh parsley 🌿 (for garnish)
🌶️ Creamy Roasted Red Pepper-Infused Tzatziki Sauce:
1 large roasted red bell pepper (from a jar, drained, or freshly roasted/peeled) 🌶️
1 cup plain Greek yogurt (full-fat or low-fat)
½ large cucumber, grated and squeezed very dry (about ¼ cup dry pulp) 🥒
2 cloves garlic, minced 🧄
2 tbsp fresh dill, chopped 🌿
1 tbsp fresh lemon juice 🍋
1 tbsp olive oil
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Greek Turkey Meatballs:
In a large bowl, combine ground turkey, red onion, 2 cloves minced garlic, oregano, mint, cumin, breadcrumbs, egg, salt, and pepper. Mix gently but thoroughly until just combined (don't overmix).
Roll the mixture into approximately 1-inch meatballs (you should get about 20-24 meatballs).
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add meatballs and cook, turning occasionally, for 10-12 minutes, or until browned on all sides and cooked through. Remove from skillet and set aside.
Cook Pasta:
While meatballs cook, bring a large pot of salted water to a boil. Add whole wheat fusilli pasta and cook according to package directions until al dente.
Drain pasta, reserving about ½ cup of the pasta water. Rinse lightly with cold water to cool, and set aside.
Prepare Creamy Roasted Red Pepper-Infused Tzatziki Sauce:
In a food processor or blender, combine the roasted red bell pepper, Greek yogurt, grated and squeezed dry cucumber, 2 cloves minced garlic, fresh dill, lemon juice, and 1 tbsp olive oil.
Blend until completely smooth and creamy. Taste and season with salt and freshly cracked black pepper. If the sauce is too thick for your liking, you can thin it with a tablespoon or two of reserved pasta water.
Assemble the Pasta Salad:
In a large serving bowl, combine the cooled cooked fusilli pasta, diced cucumber, halved cherry tomatoes, and halved Kalamata olives.
Add the cooked Greek turkey meatballs to the pasta and vegetable mixture.
Pour the creamy roasted red pepper-infused tzatziki sauce over the pasta, meatballs, and vegetables. Toss gently but thoroughly to coat everything evenly.
Serve:
Garnish with fresh parsley before serving. This pasta salad can be served immediately at room temperature, or chilled for at least 30 minutes for flavors to meld, making it excellent for meal prep or picnics.
Tips for Success:
Squeeze Cucumber Dry: For the tzatziki sauce, it's crucial to squeeze as much liquid as possible from the grated cucumber to prevent a watery sauce. Use a clean kitchen towel or paper towels.
Roasting Red Pepper: If roasting your own red pepper, preheat your oven to 200°C (400°F). Halve the pepper, remove seeds, and place cut-side down on a baking sheet. Roast for 20-25 minutes until skin is blistered and charred. Transfer to a bowl, cover tightly with plastic wrap for 10 minutes (to steam and loosen skin), then peel and proceed.
Meatball Doneness: Ensure meatballs are cooked through; ground turkey needs to reach an internal temperature of 74°C (165°F).
Pasta Type: Fusilli works great for catching the creamy sauce, but other short pasta shapes like penne, rotini, or orecchiette would also work well.
Make Ahead: The meatballs can be cooked ahead of time. The sauce can also be made a day in advance and stored in an airtight container in the fridge. You might need to thin the sauce with a splash of water or milk when ready to use, as it can thicken in the fridge.