Greek Turkey Meatballs With Tzatziki (Printable Version)
Juicy herb-infused turkey meatballs served with cool, creamy homemade tzatziki. A fresh protein-packed Greek-inspired main.
# What You 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 pan-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 fresh 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 mixed green salad (optional)
# Directions:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. In a mixing bowl, combine the drained cucumber with Greek yogurt, minced garlic, fresh dill, lemon juice, extra-virgin olive oil, and season with salt and pepper. Stir until smooth and well blended. Cover and refrigerate to allow flavors to meld while preparing the meatballs.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture. Shape into 18 to 20 uniform walnut-sized meatballs, rolling each gently between your palms.
03 - For pan-frying: Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in batches without overcrowding and cook for 8 to 10 minutes, turning frequently, until golden brown on all sides and cooked through to an internal temperature of 165°F. For baking: 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 once halfway through, until golden and fully cooked.
04 - Arrange the cooked meatballs on a serving platter and add a generous dollop of chilled tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve immediately with warm pita bread or a crisp side salad if desired.
# Expert Tips:
01 -
- Turkey can dry out easily, but these stay incredibly moist thanks to the grated onion and a light hand when mixing.
- The tzatziki alone is worth making, and you will find yourself putting it on everything from sandwiches to roasted vegetables.
02 -
- Overmixing the turkey mixture is the fastest way to end up with rubbery meatballs, so treat the dough with a gentle hand.
- Wet cucumber in tzatziki will turn your beautiful sauce into a watery puddle by the next day, so squeeze it like you mean it.
03 -
- Damp hands prevent the meatball mixture from sticking to your palms and give you a smoother, more even roll.
- Pulling the meatballs off the heat just before they look fully done lets carryover cooking finish the job without drying them out.