This recipe does have a few components, but most of them can be made ahead and are great for snacking throughout the week! I am a big, big fan of homemade hummus – not only is it so easy to make, it tastes so much better and is so cheap to make. It makes a great dip for pita chips or veggies that you can keep on hand to snack on. In this dish, the hummus acts as a base and sauce to dip, swirl, and dunk those meatballs in! The hummus adds a wonderful brightness and creaminess and contrasts the tangy, zesty tzatziki! I topped this dish with sliced avocado and a cucumber-tomato salad – these two additions are totally optional. You could also sprinkle some crumbled feta on top as well.
For the Meatballs:
- 1 Lb Ground Turkey
- 2 Tbsp Minced Garlic
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 2 Tsp Cumin
- 1 Tsp Smoked Paprika
- 2 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tbsp Oil of Choice, or Oil Spray
For the Red Pepper Hummus:
- 1 Can Chickpeas + 1/4 Cup of the Liquid in the Can
- 1/3 Cup Tahini
- 1 Lemon, Juiced
- 2 Roasted Red Peppers (I recommend using jarred ones for convenience)
- 2 Garlic Cloves
- Salt, To Taste (about 1 Tsp to start with)
For the Tzatziki:
- 1 Cup Plain Greek Yogurt
- 1 Tbsp White Wine Vinegar
- 1 Lemon, Juiced
- 2 Tbsp Fresh Dill, Minced
- 1 Cup Cucumber, Finely Diced
- 2 Garlic Cloves, Minced
- Salt, to Taste
To Make the Hummus:
- In a food process, or blender, add the following ingredients – 1 can chickpeas + 1/4 cup of the liquid, 1/3 cup tahini, juice of 1 lemon, 2 roasted red peppers, 2 garlic cloves, and salt. Blend together until smooth.
- Taste the hummus and adjust the salt as needed. Transfer to a bowl and set aside or store in the fridge for later.
To Make the Tzatziki:
- In a bowl combine the following ingredients – 1 cup greek yogurt, 1 tbsp white wine vinegar, juice of 1 lemon, 2 tbsp fresh dill, 1 cup finely diced cucumber, 2 minced garlic cloves and salt. Mix until well combined. If the tzatziki is too thick for your liking, you can thin it out with additional white wine vinegar or water.
- Taste the tzatziki and adjust the seasoning. Set aside or store in the fridge for later.
To Make the Meatballs:
- In a large mixing bowl, combine the following – 1 lb ground turkey, 2 tbsp minced garlic, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp cumin, 1 tsp smoked paprika, 2 tsp salt and 1 tsp black pepper. Mix to combine well.
- Form 10-12 meatballs and set aside.
- Heat a large pan over medium heat and add in 1 tbsp oil (or spray the pan with an oil spray of choice). Once hot, add the meatballs in a single layer making sure not to crowd the pan so they can cook evenly. Cover and cook for 8 minutes.
- Flip, cover and continue cooking the meatballs for 5 minutes.
- Remove the lid from the pan and continue cooking the meatballs uncovered for 3 minutes – this will help get the bottoms golden.
- Turn off the heat and remove the pan from the stove.
- To assemble the dish – take a generous scoop or hummus and add to one half of the plate; then take a generous scoop of tzatziki and add it to the other half of the plate. Next, lay 3-4 meatballs down the center so it creates a divide between the hummus and tzatziki. Top with sliced avocado, feta, cucumbers and tomatoes – if desired.
Aly Eats Food 
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