Greek Turkey Meatballs With Tzatziki (Print Version)
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 - 1/2 cup breadcrumbs (gluten-free if needed)
05 - 1 large egg
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - Zest of 1 lemon
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper
13 - 2 tablespoons olive oil (for pan-frying or drizzling)
→ Tzatziki Sauce
14 - 3/4 cup Greek yogurt
15 - 1/2 cucumber, finely grated and well-drained
16 - 1 clove garlic, minced
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh mint, chopped (optional)
19 - 1 tablespoon olive oil
20 - 1 tablespoon fresh lemon juice
21 - Salt and pepper to taste
→ For Serving
22 - Lemon wedges
23 - Fresh parsley or dill, chopped for garnish
24 - Pita bread or mixed greens (optional)
# How to Prepare:
01 - In a medium bowl, combine the grated cucumber (squeezed thoroughly to remove excess moisture), Greek yogurt, minced garlic, dill, mint, olive oil, and lemon juice. Season with salt and pepper to taste, stir until smooth, and refrigerate for at least 15 minutes to allow the flavors to meld.
02 - In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, breadcrumbs, egg, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Gently fold the mixture until evenly incorporated, being careful not to overwork the meat.
03 - Using approximately 1 tablespoon of mixture per piece, roll into 20 to 24 uniform meatballs. Place them on a tray or plate as you work.
04 - For pan-frying: heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning every 2 minutes to brown evenly on all sides, about 8 to 10 minutes total, until the internal temperature reaches 165°F. For baking: preheat the oven to 400°F, arrange meatballs on a greased or parchment-lined baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until golden 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 simple salad if desired.
# Expert Advice:
01 -
- These meatballs come together in under an hour and taste like something you would order at a restaurant without the wait.
- The tzatziki is so good you will want to put it on everything from sandwiches to roasted vegetables.
- They freeze beautifully, so you can double the batch and have instant meals ready for busy nights.
02 -
- If you skip draining the cucumber your tzatziki will turn into a watery puddle by the time dinner rolls around.
- Ground turkey is leaner than beef so it cooks faster and can dry out if you leave it on heat even a minute too long.
03 -
- Let the meatball mixture rest in the fridge for ten minutes before shaping, it firms up and makes rolling so much easier.
- The secret to meatballs that stay juicy is a light hand when mixing and a quick hand when cooking.