Greek Turkey Meatballs With Tzatziki (Print View)
Herb-infused turkey meatballs served with cool, creamy tzatziki for a fresh Mediterranean meal.
# Ingredient List:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1/2 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 - 1/2 tsp ground cumin
10 - Zest of 1 lemon
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 2 tbsp olive oil (for frying or baking)
→ Tzatziki Sauce
14 - 3/4 cup Greek yogurt
15 - 1/2 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)
# How to Make:
01 - In a medium bowl, combine the grated cucumber with excess liquid squeezed out, Greek yogurt, garlic, dill, mint if using, olive oil, lemon juice, salt, and pepper. Stir until well blended, then refrigerate to allow the flavors to meld while you prepare the meatballs.
02 - In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, breadcrumbs, egg, chopped parsley, dill, dried oregano, ground cumin, lemon zest, salt, and black pepper. Gently mix until just incorporated, being careful not to overwork the meat.
03 - Using about 1 tablespoon of mixture per portion, roll into 20 to 24 small uniform meatballs. Keep your hands lightly dampened to prevent sticking.
04 - For pan-frying: heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning every couple of minutes to brown evenly on all sides, about 8 to 10 minutes until cooked through. For baking: preheat the oven to 400°F. Arrange meatballs on a greased baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until golden brown and cooked through.
05 - Arrange the hot meatballs on a platter alongside the chilled tzatziki sauce. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp salad if desired.
# Expert Advice:
01 -
- Ground turkey stays incredibly moist when you treat it right, and these meatballs are proof that lean protein does not mean lean flavor.
- The tzatziki comes together in five minutes and tastes like something from a seaside taverna, not your kitchen counter on a Tuesday.
- They work as a weeknight dinner, a potluck showstopper, or cold from the fridge at midnight, which is how most of mine actually get eaten.
02 -
- Wet hands while rolling meatballs prevents the mixture from sticking and gives you a smoother surface that browns more evenly.
- Underseasoned turkey is the most common mistake because people are used to the built in flavor of beef, so taste your tzatziki and trust your salt.
- Letting the tzatziki rest in the fridge for at least thirty minutes transforms it from flat to vibrant, so resist the urge to serve it immediately.
03 -
- The grated onion is doing double duty as flavor and moisture, so do not be tempted to dice it instead.
- If your meatball mixture feels too wet to hold its shape, refrigerate it for fifteen minutes before rolling and it will firm right up.