Greek Turkey Meatballs With Tzatziki (Print View)
Herb-infused turkey meatballs with creamy tzatziki, ready in 45 minutes for a fresh Mediterranean dinner.
# 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 frying or baking)
→ 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 salad (optional)
# How-To Steps:
01 - Squeeze excess moisture from the grated cucumber using a clean kitchen towel or cheesecloth. Combine the Greek yogurt, drained cucumber, minced garlic, fresh dill, lemon juice, extra-virgin olive oil, salt, and pepper in a mixing bowl. Stir until smooth and fully incorporated. Refrigerate until ready to serve for the best flavor development.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, fresh parsley, fresh mint, dried oregano, ground cumin, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Roll the turkey mixture into 18 to 20 uniform walnut-sized meatballs, approximately 1.5 inches in diameter. Ensure even sizing for consistent cooking.
04 - For pan-frying: 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. 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 halfway through, until golden and fully cooked.
05 - Arrange the cooked meatballs on a serving platter with a generous dollop of tzatziki alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Hints:
01 -
- Turkey stays incredibly moist when you treat the mixture gently and the herbs do all the heavy lifting for flavor.
- The tzatziki comes together in five minutes and tastes better than anything store bought.
- It works beautifully for meal prep because the flavors deepen overnight in the fridge.
02 -
- Wet cucumber in tzatziki will turn your sauce watery overnight so squeeze it like you mean it.
- Underseasoned turkey meatballs taste flat because turkey is leaner and milder than beef so be generous with herbs and salt.
03 -
- Wet your hands before rolling each meatball to prevent the mixture from sticking and to keep the surface smooth for even browning.
- Let the tzatziki sit in the fridge uncovered for the first hour so excess moisture evaporates instead of collecting on top.