Greek Turkey Meatball Lettuce Wraps – The Schmidty Wife: Greek Turkey Meatball Lettuce Wraps Recipe

My Kitchen Helper

My grandson helped me make these once. He got feta cheese everywhere. I still laugh at that.

Mixing with your hands is the best part. You feel the cool turkey and soft breadcrumbs. It is messy fun. This matters because cooking should be joyful, not perfect.

The Secret is in the Zest

Do not skip the lemon zest. It is the little yellow bits from the peel. It makes the meatballs taste sunny and fresh.

You mix it right into the turkey. Doesn’t that smell amazing? Fun fact: The lemon’s oil in the zest holds the most flavor. It is a tiny step with a big reward.

Cool & Creamy Tzatziki

The tzatziki sauce is like a cool blanket for the warm meatballs. You grate the cucumber very fine. Then you mix it with yogurt and dill.

Scraping the seeds out keeps it from getting watery. This matters for a nice, thick dip. What is your favorite thing to dip? Tell me yours.

Build Your Own Wrap

Now for the fun part. Take a big, crisp lettuce leaf. It is your edible bowl. Add a spoon of quinoa, a meatball, and a dollop of tzatziki.

Then make it yours. Do you like salty olives or tangy banana peppers? I love extra feta. What topping would you try first?

A Lighter Kind of Meal

These wraps feel light in your belly. The lettuce is cool and crunchy. The turkey is lean and full of flavor.

You get all the joy of a meatball without feeling too full. It is a happy meal for a warm day. Do you prefer eating with your hands or a fork? I always use my hands.

Ingredients:

Ingredient	Amount	Notes
Red onion, finely chopped	1/2 cup	About 1/4 large onion
Garlic, minced	2-3 cloves
Feta cheese crumbles	2 tablespoons	For meatball mixture
Plain breadcrumbs	1/3 cup
Large egg	1
Ground turkey	1 pound
Lemon zest	from 1 lemon
Lemon juice	1 teaspoon	For meatballs
Ground cumin	1 teaspoon
Dried oregano	1 teaspoon
English cucumber	1/2	For tzatziki
Plain yogurt	1/2 cup	For tzatziki
Lemon juice	2 teaspoons	For tzatziki
Olive oil	2 teaspoons	For tzatziki
Dried dill	2 teaspoons	For tzatziki
Iceberg lettuce	1 head	Or large leafed lettuce of choice, for wraps
Cooked quinoa		For serving in wraps
Hummus		For serving in wraps
Feta cheese		For serving in wraps
Banana pepper rings		For serving in wraps
Kalamata olives		For serving in wraps

My Greek-Inspired Turkey Meatball Lettuce Wraps

Hello, my dear! Let’s make something fresh and fun today. These wraps remind me of summer picnics. The kitchen smells like lemon and herbs. Doesn’t that smell amazing?

We’ll make little turkey meatballs packed with flavor. Then we’ll whip up a cool, creamy tzatziki sauce. Finally, we build our own wraps at the table. I love letting everyone choose their own fillings. It makes dinner feel like a party.

Step 1:

First, turn your oven on to 425 degrees. Grease a big baking sheet lightly. Now, let’s get our meatball mix ready. Finely chop about half a cup of red onion. Mince two or three garlic cloves too. Add them to a large bowl.

Step 2:

To that bowl, add your feta, breadcrumbs, and the egg. Next, add the ground turkey. Don’t forget the lemon zest, juice, cumin, and oregano. Now, use your clean hands to mix it all. Squish it together gently until just combined. (A hard-learned tip: don’t over-mix! It makes the meatballs tough.)

Step 3:

Roll the mixture into little balls. Aim for about the size of a walnut. Place them on your baking sheet. Try to keep them the same size so they cook evenly. You should get about 18 little meatballs. Pop the tray in the hot oven.

Step 4:

Bake them for about 30 minutes. They should be golden brown and cooked through. While they bake, make the tzatziki. Peel the cucumber and cut it in half. Scoop out the seeds with a spoon. This keeps our sauce from getting watery.

Step 5:

Dice that cucumber as small as you can. Put it in a small bowl. Add the yogurt, lemon juice, olive oil, and dill. Stir it all together. I still laugh at how my grandson calls it “cool sauce.” Put the bowl in the fridge to chill.

Step 6:

Time to eat! Wash and separate leaves from a head of lettuce. Use big, cup-shaped leaves for wrapping. Set out bowls of quinoa, hummus, feta, peppers, and olives. Let everyone build their own perfect wrap. What’s your must-have wrap filling? Share below!

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner, Lunch

Three Tasty Twists to Try

This recipe is like a friendly base. You can change it up so easily! Here are three fun ideas I’ve tried. My neighbor loves the first one.

Lamb & Mint Swap: Use ground lamb instead of turkey. Add a tablespoon of fresh chopped mint to the meatballs. It tastes like a little Greek holiday.

No-Meat “Meatball”: Use a plant-based ground “meat” instead. Check the package for cooking times. The flavors are still wonderful together.

Spicy Feta Kick: Use spicy pepper jack cheese instead of plain feta. Add a pinch of red pepper flakes too. It gives the wraps a nice warm buzz.

Which one would you try first? Comment below!

Serving Them Up Just Right

I love setting everything out on a big platter. It looks so colorful and inviting. For a side, simple roasted potatoes are perfect. Or just some sweet cherry tomatoes.

For drinks, I have two favorites. A glass of chilled white wine pairs nicely. For a non-alcoholic treat, try sparkling water with lemon. It’s so refreshing with these flavors.

Remember, the best part is building your own. Let everyone gather around the table. Which would you choose tonight?

Keeping Your Wraps Fresh & Tasty

Let’s talk about saving these tasty meatballs. First, cool them completely. I learned this the hard way. I once put warm meatballs in the fridge. The whole container got steamy and soggy. No one wants a soggy meatball.

Store meatballs and tzatziki in separate containers. They will keep for 3 days in the fridge. You can also freeze the cooked meatballs for 2 months. This is perfect for busy nights. Just reheat them in the oven or microwave.

Batch cooking saves you time and money. It turns one cooking session into two meals. This matters because it gives you a night off from cooking. You deserve a break. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your meatball mixture too sticky? Wet your hands with cold water. This keeps the meat from sticking to your fingers. I remember when my grandson taught me that trick. It was a game-changer.

Is your tzatziki too runny? You must remove the cucumber seeds. Scoop them out with a spoon. This matters because a creamy sauce holds better in your wrap. It makes every bite perfect.

Are the lettuce leaves tearing? Pick the largest, outer leaves from the head. The inner leaves are more fragile. Fixing small problems builds your cooking confidence. You learn that you can solve anything. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free breadcrumbs. It works just the same.

Q: Can I make meatballs ahead? A: Absolutely. Mix and shape them a day before. Keep them covered in the fridge.

Q: What if I don’t have feta? A: A little grated parmesan works in a pinch. The flavor will be different but still good.

Q: Can I double the recipe? A: For sure. Just use two sheet pans. Give the meatballs plenty of space to brown.

Q: Are all the wrap toppings needed? A: Not at all. Use what you love. *Fun fact: The first tzatziki was likely made with herbs, not dill!* Which tip will you try first?

From My Kitchen to Yours

I hope you love these fresh, zesty wraps. They always remind me of summer lunches with my family. Cooking is about sharing joy and good food.

I would love to see your creation. Did you add a special topping? Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasKitchenNook. Sharing pictures is like sharing a meal together.

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.