Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs paired with cool, creamy tzatziki for a healthy Mediterranean meal.
# What You’ll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - ½ cup breadcrumbs (use gluten-free if desired)
05 - 1 large egg
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - ½ tsp ground cumin
10 - Zest of 1 lemon
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 2 tbsp olive oil (for frying or baking)
→ Tzatziki Sauce
14 - ¾ cup Greek yogurt
15 - ½ cucumber, finely grated and well drained
16 - 1 clove garlic, minced
17 - 1 tbsp fresh dill, chopped
18 - 1 tbsp fresh mint, chopped (optional)
19 - 1 tbsp olive oil
20 - 1 tbsp fresh lemon juice
21 - Salt and pepper to taste
→ To Serve
22 - Lemon wedges
23 - Fresh parsley or dill, chopped
24 - Pita bread or salad (optional)
# Steps:
01 - Grate the cucumber and squeeze out all excess moisture using a clean kitchen towel or cheesecloth. In a medium bowl, combine the drained cucumber with Greek yogurt, minced garlic, chopped dill, mint (if using), olive oil, lemon juice, salt, and pepper. Stir until well incorporated, then refrigerate for at least 20 minutes to allow the flavors to meld.
02 - In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, breadcrumbs, egg, chopped parsley, chopped dill, dried oregano, ground cumin, lemon zest, salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture.
03 - Using approximately 1 tablespoon of mixture per meatball, roll into uniform balls. You should get 20 to 24 small meatballs. Arrange them on a plate or parchment-lined tray as you work.
04 - For pan-frying: heat olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan. Cook for 8 to 10 minutes, turning every couple of minutes to brown evenly on all sides, until cooked through to an internal temperature of 165°F. For baking: preheat the oven to 400°F. Arrange the meatballs on a greased baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until golden brown and fully cooked.
05 - Arrange the hot meatballs on a serving platter alongside the chilled tzatziki sauce. Garnish with lemon wedges and fresh herbs. Serve with warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- The tzatziki is so good you will want to eat it with a spoon and honestly no one would judge you for it.
- Turkey can dry out easily but the grated onion and lemon zest keep these meatballs ridiculously tender every single time.
- They work as a main dish, a party appetizer, or stuffed into a pita for lunch the next day.
02 -
- Wet cucumber in tzatziki is the number one reason it turns runny so squeeze it like you are angry at it.
- Overmixed turkey meatballs turn rubbery, a light hand is the whole secret.
03 -
- Zest the lemon before you juice it because trying to zest a squeezed lemon is an exercise in frustration.
- Make the tzatziki at least 30 minutes ahead, the garlic and dill need time to bloom into something magical.