Greek Turkey Meatballs With Tzatziki (Print Version)
Juicy Mediterranean turkey meatballs served with cool, creamy homemade tzatziki sauce. Ready in 45 minutes.
# What You Need:
→ Turkey Meatballs
01 - 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 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)
# Directions:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, dill, lemon juice, olive oil, and season with salt and pepper. Stir until smooth and well blended. Cover and refrigerate until ready to serve for the best flavor.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, parsley, mint, oregano, cumin, salt, and pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture.
03 - Using your hands, roll the mixture into 18 to 20 uniform walnut-sized meatballs. Place them on a plate or tray as you work.
04 - Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in batches to avoid overcrowding. Cook for 8 to 10 minutes, turning regularly, until golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat oven to 400°F. Arrange the 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 brown and cooked through to an internal temperature of 165°F.
06 - Arrange the cooked meatballs on a serving platter with a generous dollop of tzatziki sauce. Garnish with fresh herbs and serve alongside lemon wedges. Accompany with warm pita bread or a crisp side salad if desired.
# Expert Tips:
01 -
- The tzatziki pulls double duty as a sauce and a marinade if you have leftovers, which you rarely will.
- Turkey stays juicy here because the grated onion sneaks moisture right into every bite.
- These freeze beautifully, so double the batch and thank yourself on a busy Tuesday.
02 -
- If you skip squeezing the cucumber dry, your tzatziki will turn into a watery soup within an hour.
- Wet hands while rolling meatballs prevent sticking and give you smoother, more even shapes.
- Ground turkey cooks faster than beef, so check early to avoid dry, rubbery meatballs.
03 -
- Let the meatball mixture rest in the fridge for 15 minutes before shaping so the breadcrumbs can absorb moisture and bind everything more effectively.
- A microplane grater turns the onion into a nearly invisible paste that disappears into the meat while keeping every bite incredibly juicy.