Greek Turkey Meatballs With Tzatziki (Printable)
Juicy herb-infused turkey meatballs served with cool, creamy homemade tzatziki sauce.
# 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
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 side salad (optional)
# How To Make It:
01 - Squeeze excess moisture from the grated cucumber using a clean kitchen towel or cheesecloth. Combine Greek yogurt, drained cucumber, minced garlic, fresh 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 mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Gently fold the mixture until just evenly combined, being careful not to overwork the meat.
03 - Portion the turkey mixture and roll into 18 to 20 uniform walnut-sized meatballs, approximately 1.5 inches in diameter. Place on a plate or tray and keep chilled until ready to cook.
04 - Pan-Fry: Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in batches and cook for 8 to 10 minutes, turning regularly, until golden brown on all sides and cooked through to an internal temperature of 165°F. Bake: Preheat oven to 400°F. Arrange 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 and fully cooked.
05 - Arrange the cooked meatballs on a serving platter with a generous dollop of tzatziki. Garnish with fresh herbs and lemon wedges. Serve alongside warm pita bread or a crisp side salad if desired.
# Expert Tips:
01 -
- The contrast between hot, herb-infused meatballs and refreshing cucumber yogurt sauce hits every craving
- Turkey stays incredibly juicy when you do not overwork the mixture, making these lighter than traditional beef versions
- They come together faster than you can set a table, perfect for those weeknights when you want something special without the fuss
02 -
- Over-mixing the meat mixture is the number one mistake people make, leading to tough, rubbery meatballs
- The cucumber in tzatziki must be squeezed thoroughly, otherwise your sauce will separate and become watery within an hour
- Letting the tzatziki rest in the fridge is not optional, the garlic needs time to mellow and the flavors need to marry
03 -
- Grate onion on the smallest holes of your box grater so it virtually disappears into the meatballs
- Warm your pita bread directly over a gas burner for 10 seconds per side for that authentic charred flavor