Greek Turkey Meatballs Tzatziki (Printable Version)
Juicy herb-infused turkey meatballs paired with cool creamy tzatziki for a fresh Mediterranean meal.
# 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 side salad (optional)
# How-To Steps:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, extra-virgin olive oil, salt, and pepper. Stir until smooth and well blended. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Gently fold the mixture with your hands until just combined, being careful not to overwork the meat.
03 - Portion the turkey mixture into 18 to 20 equal walnut-sized balls, rolling each gently between your palms to form a uniform shape. Place them on a plate or tray as you work.
04 - Heat the olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the meatballs and cook for 8 to 10 minutes, turning every couple of minutes, until golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the oven to 400°F. Arrange the shaped 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 cooked through.
06 - Arrange the cooked meatballs on a serving platter with a generous dollop of tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Helpful Tips:
01 -
- Turkey stays juicy when you follow the gentle mixing rule, and these freeze beautifully for weeknight emergencies.
- The tzatziki recipe makes enough that you will want to put it on everything from sandwiches to roasted vegetables.
02 -
- Wet hands while shaping meatballs prevents sticking and gives you a smoother surface that browns more evenly.
- Making the tzatziki a day ahead transforms the flavor from good to extraordinary.
03 -
- The biggest mistake people make with turkey meatballs is pressing down on them while cooking, which squeezes out all the juiciness you worked to build.
- If your meatball mixture feels too wet to hold shape, refrigerate it for 15 minutes and it will firm up beautifully.