Greek Turkey Meatballs With Tzatziki (Print)
Juicy Mediterranean turkey meatballs paired with cool, creamy homemade tzatziki for a protein-packed meal.
# Ingredient list:
→ 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 salad (optional)
# Directions:
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, and extra-virgin olive oil. Season with salt and pepper, then stir until fully incorporated. 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, dried oregano, ground cumin, salt, and black pepper. Gently fold the mixture with your hands until just combined — avoid overworking the meat to keep the meatballs tender.
03 - Using damp hands, portion the mixture and roll into 18 to 20 uniform walnut-sized meatballs. Place them on a plate or tray lined with parchment paper.
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 deeply golden brown on all sides and cooked through to an internal temperature of 165°F. Alternatively, bake in a preheated 400°F oven on a parchment-lined sheet pan, brushing the meatballs lightly with olive oil, for 15 to 18 minutes, turning halfway through.
05 - Arrange the cooked meatballs on a serving platter and spoon a generous dollop of tzatziki alongside. Garnish with fresh parsley or dill sprigs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Tips:
01 -
- Turkey stays incredibly juicy thanks to the grated onion and a light hand with the mixing, a trick that took me several attempts to nail.
- The homemade tzatziki is so far ahead of anything store bought that you will quietly judge every restaurant version afterward.
02 -
- Skipping the cucumber squeezing step results in a runny tzatziki that pools on the plate instead of sitting proudly on the meatball.
- Making the tzatziki a full day ahead transforms it from good to revelatory because the garlic and dill need time to bloom.
03 -
- Wet your hands before rolling each meatball and the mixture will not stick to your palms, giving you smoother, more even rounds.
- Let the cooked meatballs rest for two minutes off the heat before serving so the juices redistribute instead of running out onto the plate.