Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs paired with cool, creamy tzatziki for a fresh Mediterranean meal.
# What You 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 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 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)
# Directions:
01 - In a medium bowl, combine grated cucumber with excess liquid squeezed out, Greek yogurt, garlic, dill, mint (if using), olive oil, lemon juice, salt, and pepper. Mix thoroughly and refrigerate to allow flavors to meld.
02 - In a large bowl, combine ground turkey, grated onion, minced garlic, breadcrumbs, egg, parsley, dill, oregano, cumin, lemon zest, salt, and black pepper. Mix gently until just combined—do not overwork the mixture to keep meatballs tender.
03 - Shape the mixture into 20 to 24 small meatballs, using approximately 1 tablespoon of mixture per meatball. Place formed meatballs on a tray or plate.
04 - For pan-frying: heat olive oil in a large skillet over medium heat. Add meatballs in batches, turning to brown evenly on all sides, cooking 8 to 10 minutes until cooked through. For baking: preheat oven to 400°F (200°C). Arrange meatballs on a greased baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until golden and cooked through.
05 - Arrange hot meatballs with chilled tzatziki sauce, lemon wedges, and a garnish of fresh herbs. Serve with pita bread or a side salad if desired.
# Expert Tips:
01 -
- The tzatziki is so good you will want to put it on everything from grilled chicken to plain toast.
- These meatballs freeze beautifully, so doubling the batch is always a smart move.
02 -
- Skipping the cucumber draining step turns tzatziki into a watery soup within ten minutes, learned that the soggy way.
- Letting the shaped meatballs rest in the fridge for even fifteen minutes helps them hold their shape during cooking.
03 -
- Taste the tzatziki before serving and adjust salt and lemon juice, it should taste bright and slightly sharp, not flat.
- A microplane grater makes quick work of both the garlic and the lemon zest, finer particles mean better flavor distribution.