Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs with cool, creamy tzatziki sauce. A fresh Mediterranean protein-packed dish.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 garlic cloves, minced
05 - 1 small onion, finely grated
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped
08 - 1 tsp dried oregano
09 - 1 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil, for cooking
→ Tzatziki Sauce
13 - 1 cup full-fat Greek yogurt
14 - 1/2 large cucumber, peeled, seeded, and grated
15 - 1 garlic clove, minced
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp fresh lemon juice
18 - 1 tbsp extra-virgin olive oil
19 - Salt and pepper to taste
→ For Serving
20 - Lemon wedges
21 - Fresh parsley or dill for garnish
22 - Warm pita bread or mixed green salad, optional
# Directions:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. Combine the drained cucumber with Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper in a mixing bowl. Stir until smooth and well blended. Refrigerate until ready to serve to allow the flavors to develop.
02 - In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, parsley, mint, oregano, cumin, salt, and pepper. Gently fold the mixture with your hands until just combined, being careful not to overwork the meat.
03 - Portion the mixture into 18 to 20 equal, walnut-sized meatballs, rolling each one gently between your palms for a uniform shape.
04 - Heat olive oil in a large nonstick skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 8 to 10 minutes, turning regularly, until golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and brush or spray lightly with olive oil. Bake for 15 to 18 minutes, turning halfway through, until golden brown and fully cooked.
06 - Arrange the meatballs on a serving platter with a generous dollop of tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Tips:
01 -
- Turkey can dry out in a heartbeat, but the grated onion and breadcrumbs lock in every drop of moisture so each bite stays plush.
- The tzatziki comes together in five minutes and tastes better than anything scooped from a store-bought tub.
- Everything cooks in under 20 minutes, which means weeknight dinner is handled without breaking a sweat.
02 -
- Overmixing the turkey mixture is the fastest path to tough, bouncy meatballs, so stop as soon as everything is evenly combined.
- Skipping the cucumber squeezing step turns tzatziki into a watery puddle, which is a mistake I made once and never repeated.
- The tzatziki can be prepared up to two days ahead and actually improves overnight as the garlic and dill soak into the yogurt.
03 -
- Let the shaped meatballs rest in the fridge for ten minutes before cooking so they firm up and hold their shape in the pan.
- A drizzle of good olive oil over the finished platter right before serving adds a fruity richness that ties everything together.