Greek Turkey Meatballs With Tzatziki (Print)
Herb-infused turkey meatballs with cool, creamy tzatziki sauce 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 - 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 grated cucumber (squeeze out excess liquid), Greek yogurt, garlic, dill, mint (if using), olive oil, lemon juice, salt, and pepper. Mix well and refrigerate to chill.
02 - In a large bowl, combine all the turkey meatball ingredients except the olive oil. Mix until just combined—do not overwork the mixture.
03 - Shape the mixture into 20–24 small meatballs, about 1 tablespoon each.
04 - Pan-fry: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, turning to brown on all sides, about 8–10 minutes until cooked through. Alternatively, bake: Preheat oven to 400°F. Place meatballs on a greased baking sheet and drizzle with olive oil. Bake for 18–20 minutes or until golden and cooked through.
05 - Serve meatballs hot with chilled tzatziki sauce, lemon wedges, and garnish with fresh herbs. Accompany with pita or salad if desired.
# Expert Advice:
01 -
- Ground turkey stays incredibly moist when you grate the onion directly into the mixture instead of chopping it.
- The tzatziki sauce doubles as a sandwich spread or vegetable dip, so nothing goes to waste.
02 -
- Skipping the cucumber draining step will leave you with a puddle of sauce instead of a thick, dipable tzatziki.
- Do not press the meatballs flat while cooking, because keeping their round shape helps them stay juicy inside.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they hold their shape better in the pan.
- A microplane grater makes quick work of both the onion and the garlic, and the finer texture means better distribution throughout the meat.