Greek Turkey Meatballs With Tzatziki (Printable)
Herb-seasoned turkey meatballs with cool, creamy tzatziki. A fresh Mediterranean main ready in 45 minutes.
# 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 brushing
→ 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 black pepper, to taste
→ For Serving
20 - Lemon wedges
21 - Fresh parsley or dill, for garnish
22 - Warm pita bread or mixed greens (optional)
# How-To:
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, dill, lemon juice, olive oil, and season with salt and pepper. Stir until smooth and well blended. Cover and refrigerate to allow the flavors to meld while you prepare the meatballs.
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 meat.
03 - Portion the turkey mixture into 18 to 20 equal walnut-sized balls, rolling each gently between your palms to form a smooth, uniform shape.
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 regularly, until deeply 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 halfway through, until golden and cooked through.
06 - Arrange the cooked meatballs on a serving platter alongside a generous bowl of tzatziki sauce. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad.
# Expert Tips:
01 -
- The tzatziki is so good you will want to eat it with a spoon straight from the bowl before the meatballs even finish cooking.
- Turkey can be bland on its own but the combination of fresh mint, cumin, and oregano transforms it into something genuinely exciting.
02 -
- Squeezing every last drop of water from the grated cucumber is the difference between velvety tzatziki and a sad puddle on your plate.
- Turkey meatballs are leaner than beef or lamb, which means they dry out quickly if you overcook them, so pull them from the heat the moment they are just done.
03 -
- Let the shaped raw meatballs rest in the fridge for 15 minutes before cooking, which helps them hold their shape and develop a better crust.
- Trust your hands over a spoon when mixing the meatball ingredients because you can feel exactly when everything is combined without going too far.