Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs with cool creamy tzatziki, a fresh protein-packed Mediterranean dish.
# What You’ll 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 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 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 Make It:
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, fresh dill, lemon juice, olive oil, 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 bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt and pepper. Gently fold the mixture with your hands until just combined, being careful not to overwork the meat.
03 - Using your hands, roll the mixture into 18 to 20 uniform walnut-sized meatballs, approximately 1.5 inches in diameter. Place them on a plate or tray as you work.
04 - Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in batches without crowding the pan. Cook for 8 to 10 minutes, turning every couple of minutes, until golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the 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.
06 - Arrange the meatballs on a serving platter with a generous dollop of tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- Turkey can lean dry but the herbs and grated onion lock in every drop of moisture so each bite stays genuinely juicy.
- The tzatziki comes together in five minutes and honestly tastes better than anything you will find in a store bought tub.
- These freeze beautifully so you can double the batch and have an effortless weeknight dinner waiting whenever you need it.
02 -
- Squeezing the cucumber completely dry is the difference between velvety tzatziki and a watery puddle so do not rush this step.
- Mixing the meatballs too aggressively makes them dense and heavy so a gentle hand is your best tool in the kitchen.
03 -
- Let the shaped raw meatballs rest in the fridge for fifteen minutes before cooking because firm cold meatballs hold their shape much better in the pan.
- A tiny pinch of cinnamon mixed into the meatball blend adds a layer of warmth that most people cannot identify but everyone notices and loves.