1. Prepare the Tzatziki Sauce

• Grate the cucumber using the large holes of a box grater.
• Place grated cucumber in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
• In a medium bowl, combine the Greek yogurt, garlic, lemon juice, olive oil, dill, and cucumber.
• Stir well and season with salt and pepper to taste.
• Cover and refrigerate until ready to serve to let the flavors blend.

2. Prepare the Turkey Meatball Mixture

• In a large mixing bowl, add the ground turkey, onion, garlic, breadcrumbs, egg, parsley, mint (if using), oregano, cumin, salt, pepper, and lemon juice.
• Mix everything thoroughly with clean hands or a fork until fully combined.
• Avoid overmixing to keep the meatballs tender.

3. Shape the Meatballs

• Use a small scoop or your hands to form uniform meatballs, about 1½ inches in diameter.
• Place the shaped meatballs on a tray or plate lined with parchment paper.
• If time allows, refrigerate them for 15–20 minutes to help them hold their shape during cooking.

4. Cook the Meatballs

• Heat olive oil in a large non-stick skillet over medium heat.
• Add the meatballs in batches, making sure not to overcrowd the pan.
• Cook for about 4–5 minutes per side until golden brown and cooked through.
• Alternatively, bake in a preheated oven at 200°C (400°F) for 20–22 minutes, flipping halfway through.

5. Serve

• Transfer the cooked meatballs to a serving plate and garnish with additional chopped herbs.
• Serve with a generous spoonful of tzatziki sauce on the side or drizzled over the top.
• Pair with warm flatbread, rice, or a fresh salad for a complete meal.