Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs with cool creamy tzatziki. A fresh Mediterranean dish ready in 45 minutes.
# 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 frying or baking
→ 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 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 salad (optional)
# How To Make:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, extra-virgin olive oil, salt, and pepper. Stir until smooth and well blended. Cover and refrigerate to allow the flavors to meld while you prepare the meatballs.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Gently fold all ingredients together with your hands until just evenly combined, being careful not to overwork the mixture.
03 - Using slightly wet hands, roll the turkey mixture into 18 to 20 uniform walnut-sized balls, approximately 1.5 inches in diameter. Place them on a plate or tray as you work.
04 - Heat olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the meatballs and cook for 8 to 10 minutes, turning every couple of minutes, until deeply golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the oven to 400°F. Arrange the shaped meatballs on a parchment-lined baking sheet and brush or spray them lightly with olive oil. Bake for 15 to 18 minutes, turning them halfway through, until golden brown and fully cooked through.
06 - Arrange the cooked meatballs on a serving platter alongside a generous bowl of tzatziki sauce. Garnish with fresh parsley or dill sprigs and lemon wedges. Serve immediately with warm pita bread or a crisp side salad.
# Expert Tips:
01 -
- Turkey can dry out easily, but the combination of grated onion and a single egg keeps these meatballs incredibly moist without weighing them down.
- The tzatziki comes together in minutes and tastes exponentially better than anything from a store.
- They work beautifully for meal prep because the flavors actually improve overnight in the fridge.
02 -
- Do not skip squeezing the cucumber or your tzatziki will be watery and sad, which I learned the hard way after serving it at a dinner party.
- Making the tzatziki a day ahead is a game changer because the garlic and dill need time to fully permeate the yogurt.
03 -
- Wet your hands slightly before rolling each meatball and the mixture will not stick to your palms at all.
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they hold their shape better in the pan.