Get ready to elevate your weeknight dinners with these flavorful Greek Turkey Meatballs with Tzatziki! Packed with Mediterranean spices, fresh herbs, and lean turkey, these meatballs are tender, juicy, and bursting with vibrant flavors. Paired with creamy, tangy tzatziki, they’re a dish that’s sure to impress.
Forget bland and boring meatballs. These Greek-inspired bites are the perfect combination of savory and fresh. With just a handful of ingredients and minimal prep, you can whip up a meal that feels like a trip to the Mediterranean. Serve them as an appetizer, over a bed of rice, or wrapped in warm pita bread for a complete meal that’s as healthy as it is delicious.
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet or skillet
- Measuring cups and spoons
- Small bowl (for tzatziki)
Ingredients Overview
- Ground turkey: Lean and flavorful, it’s a perfect base for Mediterranean-style meatballs.
- Fresh herbs: Dill, parsley, or oregano add authentic Greek flavor.
- Tzatziki sauce: A creamy, tangy dip that perfectly complements the savory meatballs.
- Breadcrumbs: Helps keep the meatballs tender and moist.
Ingredients
Meatballs
- 1 pound ground turkey
- 1/3 cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (if pan-frying)
Tzatziki Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup grated cucumber (squeeze out excess liquid)
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh dill
Directions
- Prepare the meatball mixture
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, dill, oregano, minced garlic, salt, and pepper. Mix gently until well combined, being careful not to overmix. - Shape the meatballs
Using your hands or a small scoop, form the mixture into 1-inch meatballs. You should get about 18–20 meatballs. - Cook the meatballs
- Oven method: Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 18–20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- Pan-frying method: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 4–5 minutes per side, until golden brown and cooked through.
- Make the tzatziki sauce
In a small bowl, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, salt, and dill. Stir until smooth and creamy. - Serve
Arrange the meatballs on a platter and serve with tzatziki sauce for dipping. Garnish with additional parsley or dill if desired.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~250
- Fat: ~12g
- Carbohydrates: ~6g
- Protein: ~27g
Expert Tips
- Don’t overmix: Overmixing the meatball mixture can make the meatballs dense. Mix just until combined.
- Squeeze the cucumber: Removing excess liquid from the cucumber ensures the tzatziki sauce stays creamy.
- Double the batch: Make extra meatballs and freeze them for quick meals later.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture and store it in the refrigerator for up to 1 day before cooking.
What sides go well with these meatballs?
Serve them with rice, quinoa, roasted vegetables, or a Greek salad for a complete meal.
How do I store leftovers?
Store meatballs and tzatziki in separate airtight containers in the refrigerator for up to 4 days.
Storing & Reheating
- Storing: Refrigerate meatballs and tzatziki separately in airtight containers for up to 4 days.
- Reheating: Warm meatballs in the oven at 350°F (175°C) for 10 minutes or in a skillet over medium heat until heated through.
Substitutions & Variations
- Herb swap: Use mint instead of dill for a slightly different flavor profile.
- Dairy-free: Use a plant-based yogurt for the tzatziki to make the dish dairy-free.
- Gluten-free: Swap breadcrumbs for almond flour or gluten-free breadcrumbs.
Greek Turkey Meatballs with Tzatziki
Get ready to elevate your weeknight dinners with these flavorful Greek Turkey Meatballs with Tzatziki! Packed with Mediterranean spices, fresh herbs, and lean turkey, these meatballs are tender, juicy, and bursting with vibrant flavors. Paired with creamy, tangy tzatziki, they’re a dish that’s sure to impress.
Equipment
- - Large mixing bowl
- - Baking sheet or skillet
- Measuring cups and spoons
- - Small bowl (for tzatziki)
Ingredients
- #### Meatballs
- - 1 pound ground turkey
- - 1/3 cup breadcrumbs or almond flour for gluten-free
- - 1 egg
- - 2 tablespoons chopped fresh parsley
- - 1 tablespoon chopped fresh dill or 1 teaspoon dried
- - 1 teaspoon dried oregano
- - 2 cloves garlic minced
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 1 tablespoon olive oil if pan-frying
- #### Tzatziki Sauce
- - 1/2 cup plain Greek yogurt
- - 1/4 cup grated cucumber squeeze out excess liquid
- - 1 tablespoon olive oil
- - 1 teaspoon fresh lemon juice
- - 1 clove garlic minced
- - 1/4 teaspoon salt
- - 1 tablespoon chopped fresh dill
Instructions
- **Prepare the meatball mixture**
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, parsley, dill, oregano, minced garlic, salt, and pepper. Mix gently until well combined, being careful not to overmix.
- **Shape the meatballs**
- Using your hands or a small scoop, form the mixture into 1-inch meatballs. You should get about 18–20 meatballs.
- **Cook the meatballs**
- - **Oven method**: Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 18–20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
- - **Pan-frying method**: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 4–5 minutes per side, until golden brown and cooked through.
- **Make the tzatziki sauce**
- In a small bowl, combine the Greek yogurt, grated cucumber, olive oil, lemon juice, minced garlic, salt, and dill. Stir until smooth and creamy.
- **Serve**
- Arrange the meatballs on a platter and serve with tzatziki sauce for dipping. Garnish with additional parsley or dill if desired.
Leave a Reply